Chickpea Tuna Salad
This Chickpea Tuna Salad is a protein-packed delight! Fresh veggies and rich tuna make for a light, nutritious meal.
Servings: 4 servings
Ingredients
Ingredients:
- 2 cans tuna packed in olive oil 5 oz. each
- 1 can chickpeas 15 oz.
- 1 large red bell pepper
- 1 cup celery sliced or chopped
- 1/2 cup green onion sliced
- 1 cup parsley chopped
Instructions
Directions:
- Start by draining the cans of tuna and chickpeas. Rinse the chickpeas under cold water to remove any excess sodium. Chop the red bell pepper, celery, green onions, and parsley finely.
- In a large mixing bowl, combine the drained tuna, chickpeas, chopped bell pepper, celery, green onion, and parsley. Use a fork to gently break up the tuna while mixing.
- Drizzle the salad with a bit of olive oil and season with salt and pepper to taste. You can also add a squeeze of lemon juice for an extra zing.
- Gently toss everything together until all ingredients are evenly coated. Be careful not to mash the chickpeas too much; you want to maintain some texture.
- Taste your Chickpea Tuna Salad and adjust the seasoning as needed. If you like it spicier, a pinch of red pepper flakes can add a nice kick.
Equipment
- Can opener
- Mixing Bowl
- Cutting board and knife
- Measuring Cups and Spoons
Notes
- For a vegan version, simply omit the tuna and add more chickpeas or a plant-based protein.
- Experiment with herbs like dill or cilantro to give the salad a unique flavor profile.
- For best results, store the salad without dressing and add it just before serving.