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Chickpea Tuna Salad

A delicious and nutritious salad combining creamy chickpeas and protein-packed tuna, perfect for a healthy meal prep or a quick lunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can Chickpeas, rinsed and drained
  • 1 can Tuna, drained
Vegetables
  • 1 medium Red onion, finely chopped
  • 2 stalks Celery, finely chopped
  • 1/4 cup Dill pickles, chopped
Dressing
  • 1/2 cup Mayonnaise
  • 2 tablespoons Olive oil
  • 2 tablespoons Lemon juice
  • 1 pinch Salt
  • 1 pinch Pepper

Method
 

Preparation
  1. Gather all your ingredients. Rinse and drain the can of chickpeas thoroughly.
  2. Finely chop the red onion and celery to ensure they mix well into the salad.
  3. Chop the dill pickles into small pieces.
Assembly
  1. In a medium mixing bowl, combine the rinsed chickpeas and canned tuna, using a fork to break up the tuna slightly.
  2. Add the chopped red onion, celery, and dill pickles to the bowl, mixing gently to combine.
  3. In a small separate bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and pepper. Then pour this mixture over the chickpea and tuna blend.
Serving
  1. Toss the salad with a spatula or wooden spoon until everything is evenly coated.
  2. Allow the salad to chill in the refrigerator for 10-15 minutes before serving.
  3. Serve in bowls, with a sprinkle of extra black pepper or fresh herbs if desired.

Notes

For extra flavor, try adding a bit more lemon juice according to your taste. Chop the ingredients uniformly for an attractive presentation and even flavor distribution. Store leftovers in an airtight container for a quick grab-and-go meal throughout the week.