Go Back
–+ servings

Easy Chickpea Tuna Salad

Quick and easy, toss-together Chickpea Tuna Salad. With fresh flavorful ingredients with no added salt that is perfect for lunch.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 0 mins
0 mins
Total Time 20 mins
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 people
Calories 102 kcal

Equipment

  • large mixing bowl
  • cutting board
  • sharp knife
  • measuring cups & spoons
  • can opener

Ingredients
  

  • 2 cups baby spinach roughly chopped
  • 3 mini sweet peppers cored & chopped
  • ½ medium cucumber peeled and diced
  • ¼ small red onion thinly sliced
  • 1 large celery stalk ¼ inch diced
  • 1 15.5 -ounce can chickpeas (no salt added) drain and rinse
  • 1 5-ounce can genova albacore tuna in olive oil (no salt added) do not drain
  • 4 tbsp lemon juice a medium size lemon
  • 2 tbsp red wine vinegar
  • ⅛ teaspoon fresh cracked pepper to taste
  • 2 tbsp parsley (optional) roughly chopped

Instructions
 

  • In a large mixing bowl, add the baby spinach, peppers, tomatoes, cucumber, red onion, celery & chickpeas
  • Add the tuna with the olive oil from the can over the vegetables
  • Add the lemon juice, vinegar & pepper
  • Toss all the ingredients until well mixed
  • Sprinkle chopped parsley over the mixed salad

Notes

  • Drain and rinse the chickpeas to reduce the sodium content of the beans
  • Soak the thinly sliced red onions in ice water for a few minutes.  This will take the harsh onion taste away, leaving it sweet and crunchy. 

Nutrition

Calories: 102kcalCarbohydrates: 14gProtein: 7gFat: 3gCholesterol: 5mgSodium: 33mgFiber: 4gSugar: 5g
Tried this recipe?Let us know how it was!