Mediterranean Chickpea Tuna Salad
What's better than a nutritious lunch that's ready in under 10 minutes? Nothing! This Mediterranean Chickpea Tuna Salad is filled with vegetables like tomatoes, cucumber and onion and drizzled with a simple lemon dressing, making it an easy, stress-free lunch recipe.
Servings: 2
Ingredients
- 15 oz. chickpeas drained and rinsed (1 can)
- 5 oz. albacore or skipjack tuna liquid drained (1 can)
- 1 cup grape tomatoes sliced
- 1/3 cup cucumber sliced
- 2 tbsp red onion sliced or diced
- 2 tbsp feta cheese
- 1 tsp fresh parsley chopped
- 3 tbsp lemon juice or more to taste
- 2 tbsp olive oil
- salt and pepper to taste
Instructions
- Place all ingredients into a bowl and toss to combine. Adjust lemon juice, salt and pepper as needed.
- Enjoy!
Notes
*1 can chickpeas = 15 oz.
*1 can tuna = 5 oz. I used tuna in water, but tuna in EVOO works too. If you DO use tuna in EVOO, you don't have to drain the can (just pour the whole thing into the bowl with the chickpeas).
-Make sure to drain and rinse the chickpeas before adding them to the bowl. Pour the chickpeas into a strainer then run water over them for 10 seconds to remove the liquid from them that was in the can
-If you want to add or sub other ingredients, try: olives, bell peppers, roasted red peppers, artichokes and/or avocado
Nutrition
Serving: 1g | Calories: 633kcal | Carbohydrates: 65g | Protein: 39g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 481mg | Potassium: 1042mg | Fiber: 17g | Sugar: 13g | Vitamin A: 786IU | Vitamin C: 23mg | Calcium: 212mg | Iron: 7mg
