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Spoonful of Chickpea and Tuna Salad with vegetables

Tuna Chickpea Salad

This Tuna and Chickpea Salad is loaded with fresh crunchy veggies, herbs, and a tangy lemon vinaigrette. This chickpea salad keeps incredibly well, making it perfect for meal prepping and packed lunches!
4.6 from 5 votes
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 213kcal

Ingredients
 

For the dressing:

  • 1/4 cup olive oil
  • 1 1/2 Tablespoons red wine vinegar
  • Juice of 1 lemon
  • 1 Tablespoon honey
  • 2 cloves garlic (minced or pressed)
  • Salt and pepper (to taste)

For the salad:

  • 1/2 cup bell pepper (chopped)
  • 1/2 cup tomatoes (chopped)
  • 1/2 cup cucumber (chopped)
  • 15 oz garbanzo beans (or chickpeas), drained
  • 2 packages StarKist Selects E.V.O.O.® Yellowfin Tuna
  • 2 Tablespoons chopped chives
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons chopped fresh dill

Instructions

  • To make the dressing, whisk together the olive oil, vinegar, lemon juice, honey, and garlic. Season to taste. The dressing can be used as is, or, if you prefer, you can heat it on the stove top over low heat for 3-5 minutes to blend the flavors and mellow the garlic.
  • Toss together the vegetables, chickpeas, tuna, chives, basil, and dill in a large bowl. Pour the dressing over top and mix. Allow the mixture to sit for at least 15 minutes before serving. Salad can be stored in the fridge for up to four days.

Notes

  • Try any type of flavored tuna for a new combination!
Course Salads
Cuisine American
Keyword tuna chickpea salad, tuna salad

Nutrition

Calories: 213kcal | Carbohydrates: 14g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 323mg | Potassium: 286mg | Fiber: 4g | Sugar: 4g | Vitamin A: 632IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 2mg
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