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Chickpea Tuna Salad

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This Chickpea Tuna Salad is a quick, healthy, and protein-packed lunch or light dinner. It’s made with canned tuna, chickpeas, fresh veggies, and a simple lemony dressing. No cooking required—just toss everything together and enjoy!

Ingredients

Scale

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 1 (5 oz) can tuna in water, drained

  • 1 small red onion, finely chopped

  • 1 celery stalk, diced

  • 1/2 red bell pepper, chopped

  • 1/4 cup fresh parsley, chopped

  • Juice of 1 lemon

  • 2 tablespoons olive oil

  • Salt, to taste

  • Black pepper, to taste

  • Optional: 1/4 teaspoon garlic powder or 1 small garlic clove, minced

Instructions

  1. In a large mixing bowl, combine the chickpeas and tuna.

  2. Add in the chopped red onion, celery, red bell pepper, and parsley.

  3. Drizzle the lemon juice and olive oil over the salad.

  4. Season with salt, pepper, and garlic if using.

  5. Gently mix everything together until well combined.

  6. Chill for 15–30 minutes before serving, if desired.

Notes

  • For a creamier version, add a tablespoon of Greek yogurt or mayo.

  • This salad keeps well in the fridge for up to 3 days.

  • You can serve it in lettuce cups, on toast, or as a sandwich filling.

Find it online: https://ukfinda.com/chickpea-tuna-salad/