Description
A quick and nutritious Chickpea Tuna Salad combining protein-packed tuna and chickpeas with fresh vegetables, olives, and a zesty lemon dressing. Perfect for a light lunch or meal prep option ready in just 10 minutes.
Ingredients
Proteins & Legumes
- 1/2 cup tuna, canned in brine, drained
- 1 1/2 cup canned chickpeas, rinsed and drained
Vegetables
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 1 jalapeno, finely chopped
- 1 garlic clove, minced
- 1 cup greens, chopped (such as spinach or kale)
- 1/2 small red onion, chopped
Other Ingredients
- 1/2 cup olives, pitted
- 1 Tbsp olive oil
- 1/2 tsp dry basil
- 1/2 lemon, juice of
- salt and pepper to taste
Instructions
- Prepare Vegetables: Chop all the fresh vegetables including tomatoes, cucumber, jalapeno, garlic, greens, and red onion into bite-sized pieces to ensure even flavor distribution in the salad.
- Rinse and Drain Canned Ingredients: Thoroughly rinse and drain the canned tuna and chickpeas to reduce excess sodium and brine, preparing them for mixing.
- Combine Salad Ingredients: In a large mixing bowl, add the drained tuna and chickpeas along with all chopped vegetables, olives, and dry basil. Drizzle with olive oil and squeeze in fresh lemon juice.
- Season and Mix: Season the salad with salt and pepper to taste. Gently mix all ingredients together until well combined and evenly coated with the dressing.
- Serve or Store: Enjoy the salad immediately for the freshest taste, or pack it into containers for an easy and healthy meal prep option.
Notes
- This salad is best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
- For a milder flavor, remove the seeds from the jalapeno before chopping.
- You can substitute canned tuna with fresh cooked tuna or canned salmon.
- Add fresh herbs like parsley or cilantro for additional flavor layers.
- Adjust olive oil and lemon juice amounts to your taste preference.
