Description

Chickpea Tuna Salad is a refreshing and vibrant meal option that combines protein-rich chickpeas with an array of fresh vegetables. This easy-to-make dish is perfect for a quick lunch, picnic, or light dinner, bursting with flavors from sweet cherry tomatoes, crunchy cucumber, and zesty lemon dressing. With its colorful presentation and nutritious ingredients like arugula and parsley, this salad not only satisfies hunger but also impresses guests. Customizable and quick to prepare, you can enjoy it on its own or as a filling in wraps or sandwiches.

Ingredients

Scale

1/2 small red onion (thinly sliced)
1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
1 pint cherry or grape tomatoes (halved)
1 large English cucumber (sliced)
1 red bell pepper (sliced)
3 cups arugula
1/4 cup parsley (finely chopped)
1/4 cup fresh lemon juice (about 1 large lemon)
3 tablespoons extra virgin olive oil
2 cloves garlic (minced)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Instructions

Soak the sliced red onion in cold water while preparing other ingredients to mellow its flavor.
In a large mixing bowl, combine chickpeas, halved tomatoes, cucumber slices, drained onions, bell pepper strips, and arugula.
In a small bowl, mix together lemon juice, olive oil, minced garlic, salt, and pepper. You can also shake them in a mason jar.
Drizzle the dressing over the salad and toss gently to combine. Top with chopped parsley before tossing lightly again.
Taste the salad and adjust seasonings as needed before serving.

Nutrition

Serving Size: 1 serving
Calories: 342
Sugar: 6g
Sodium: 680mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 10g
Protein: 20g
Cholesterol: 0mg

Keywords: Use fresh ingredients for maximum flavor. Allow the salad to chill for at least 30 minutes to meld flavors. Experiment by adding olives or roasted peppers for added depth.