Description
This Chickpea Tuna Salad is a wholesome, Mediterranean-inspired meal packed with protein-rich chickpeas, flaky tuna, crisp veggies, and briny capers—all tossed in a zesty lemon-olive oil vinaigrette. It’s a bright, satisfying salad perfect for lunch, meal prep, or a light dinner!
Ingredients
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2 tablespoons lemon juice
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1 tablespoon nonpareil capers, rinsed and chopped
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1 tablespoon finely chopped shallot
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1/4 teaspoon salt
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1/4 teaspoon ground pepper
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1 (15 oz) can no-salt-added chickpeas, rinsed
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1 (6.7 oz) jar oil-packed tuna, drained
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1 cup halved cherry tomatoes
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1 cup thinly sliced English cucumber
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1/2 cup crumbled feta cheese
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2 tablespoons chopped fresh dill
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3 tablespoons extra-virgin olive oil
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3 cups baby spinach
Instructions
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In a large mixing bowl, stir together lemon juice, chopped capers, shallot, salt, and pepper. Let sit for 5 minutes to mellow the shallots.
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In another bowl, combine chickpeas, tuna, cherry tomatoes, cucumber, feta cheese, and fresh dill.
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Whisk the olive oil into the lemon mixture until emulsified.
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Spoon about 5 tablespoons of the vinaigrette over the chickpea-tuna mixture and toss to coat.
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Serve the salad mixture over a bed of baby spinach and drizzle with remaining dressing if desired.
Notes
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Swap in canned salmon or grilled chicken for variety.
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Add kalamata olives or red bell pepper for extra Mediterranean flavor.
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Great for meal prep—store components separately and assemble fresh.
- Prep Time: 15 minutes
- Category: Salad, Main Course
- Method: No-Cook
