Chickpea and Tuna Salad
Jul 19, 2025 12:23 AM
Inspired by the Mediterranean diet, this Chickpea and Tuna Salad is full of flavor, uses no mayo, and is packed with protein, fiber, and heart-healthy omega-3 fatty acids.
When it comes to lunch, salads are pretty much always my go-to. They’re easy to throw together, nutritious, and filling, but still light. I enjoy healthy, lighter lunches that don’t make me feel lethargic or like I need a nap when I come back from my lunch break. However, I also like a lunch that is actually satisfying and not deemed the unforgivable “sad desk lunch.”
This is where this Mediterranean tuna and chickpea salad steps in. It’s packed with flavor and anything but a boring lunch. It’s also loaded with nutrients, protein, fiber, and heart-healthy omega-3 fatty acids. More on that in a bit.
Ingredients:
For the Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- Salt and pepper, to taste
For the Chickpea Tuna Salad
- 1 cucumber, diced
- 1 cup diced roasted red peppers
- 1 cup grape tomatoes, halved
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon capers
- ½ cup sliced kalamata olives
- 2 5-ounce cans albacore tuna
- ½ cup crumbled feta
- ¼ cup chopped fresh basil
- ¼ cup toasted slivered almonds
- Romaine or butter lettuce, for serving
Prep Time:
15 minutes
Total Time:
15 minutes
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