Tuna and Chickpea Salad
The Tuna and Chickpea Salad is more than just a simple dish—it’s a celebration of fresh, wholesome ingredients that come together to create a flavorful and nutritious meal. It’s versatile enough to serve as a main course, a side dish, or even a healthy snack.
Ingredients
- For the Salad:
- 1 can 5 oz tuna in olive oil or water, drained
- 1 can 15 oz chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion finely diced
- 2 tablespoons fresh parsley chopped
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard optional
- Salt and black pepper to taste
Instructions
- Prepare the Ingredients:
- Drain the tuna and chickpeas. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion and parsley.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), salt, and black pepper. Taste and adjust the seasoning as needed.
- Assemble the Salad:
- In a large bowl, combine the drained tuna, chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Drizzle the dressing over the top.
- Toss and Serve:
- Gently toss the salad until all the ingredients are evenly coated with the dressing. Transfer to a serving dish or individual plates.
- Garnish and Enjoy:
- Serve immediately, or refrigerate for up to 24 hours to allow the flavors to meld.
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