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Chickpea and Tuna Salad Recipe

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4.1 from 85 reviews

A vibrant and refreshing Chickpea and Tuna Salad featuring a zesty homemade dressing, crisp vegetables, and a delightful mix of feta cheese, olives, and toasted almonds. Perfect for a light lunch or a healthy dinner, this Mediterranean-inspired salad combines hearty chickpeas and protein-rich tuna with fresh, flavorful ingredients.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

For the Dressing

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon dried oregano
  • Salt and pepper, to taste

For the Chickpea Tuna Salad

  • 1 cucumber, diced
  • 1 cup diced roasted red peppers
  • 1 cup grape tomatoes, halved
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon capers
  • ½ cup sliced kalamata olives
  • 2 5-ounce cans albacore tuna
  • ½ cup crumbled feta
  • ¼ cup chopped fresh basil
  • ¼ cup toasted slivered almonds
  • Romaine or butter lettuce, for serving

Instructions

  1. Make the Dressing: Combine the olive oil, red wine vinegar, fresh lemon juice, dried oregano, salt, and pepper in a mason jar or bowl. Shake or whisk thoroughly until the ingredients are well emulsified and set the dressing aside to allow the flavors to meld.
  2. Prepare the Salad Base: In a large mixing bowl, combine the diced cucumber, diced roasted red peppers, halved grape tomatoes, drained and rinsed chickpeas, capers, and sliced kalamata olives. Toss these ingredients gently to mix evenly.
  3. Add Tuna: Gently fold in the albacore tuna cans without breaking up the pieces too much to keep the texture of the salad hearty and appealing.
  4. Incorporate Cheese and Herbs: Next, gently fold in the crumbled feta cheese and chopped fresh basil, distributing them evenly throughout the salad for flavor and freshness.
  5. Dress the Salad: Give the dressing another quick shake or whisk, then pour it over the salad mixture. Toss everything together gently but thoroughly until all ingredients are coated with the dressing.
  6. Serve: Arrange a bed of romaine or butter lettuce on plates or a serving platter. Spoon the chickpea tuna salad over the lettuce, and sprinkle with toasted slivered almonds to add a satisfying crunch. Serve immediately and enjoy!

Notes

  • To toast slivered almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes. Cool before adding to salad.
  • You can substitute canned chickpeas with freshly cooked chickpeas if preferred for a fresher taste.
  • For an extra tangy dressing, add a teaspoon of Dijon mustard to the vinaigrette mixture.
  • This salad can be made ahead and refrigerated for up to 24 hours; add almonds just before serving to keep them crunchy.
  • Use fresh basil for the best flavor, but you can substitute with fresh parsley or mint if desired.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://flavorhug.com/chickpea-and-tuna-salad-recipe/