Chickpea Tuna Salad is a combination of canned tuna and chickpeas with all the colorful veggies of the rainbow. Top it with feta cheese and a zesty lemon dressing for a healthy meal that you'll make again and again!
Course Salad
Cuisine American
Keyword easy chickpea tuna salad, tuna salad
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Calories 520kcal
Author Sue Ringsdorf
Ingredients
15oz.chickpeas- rinsed and strained
12oz.albacore tuna- drained of liquid
1cupenglish cucumber- chopped
1/4cupred onion- sliced
1/2cupyellow bell pepper- chopped
1cupcherry tomatoes- chopped
1/2cupfeta cheese- crumbled
salad greens- to serve
For the dressing:
1/3cupolive oil
3Tablespoonslemon- freshly squeezed
1teaspoonhoney
kosher salt and freshly ground black pepper- to taste
Instructions
Combine the dressing ingredients in a mason jar. Shake to mix well.
Mix all the salad ingredients together in a mixing bowl. Pour dressing over the top and combine.
Serve over a bed of salad greens, if desired.
Notes
This is a small recipe, so we've never had leftovers past one day. But if you add dressing to individual salads, this would last in the refrigerator for several days.
Possible Variations:
Add extra chickpeas. I often add an extra can of chickpeas (because I LOVE them) and chop them up. It adds extra texture to this salad.
Add other veggies. In addition to cucumbers, tomatoes, bell peppers, and red onions, you could add zucchini, carrots, celery, green onions, etc.
Use a different dressing. My sister says she likes to use apple cider vinegar in place of the lemon along with some dijon mustard. You could try my spinach salad dressing, a light honey mustard, or some honey balsamic vinaigrette instead of my lemon dressing.
Serve this salad over ANY salad greens. I used green lettuce, but it's excellent over arugula, spinach leaves, red lettuce, or anything you can think of.