Prep Time 15 mins
Rest Time 10 mins
Total Time 25 mins
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 4
Best Season: All Seasons
Description

This Chickpea Tuna Salad with Lemon & Herbs is a refreshing and protein-packed dish that’s quick to make and full of zesty Mediterranean flavor. Perfect for lunch, meal prep, or a light dinner, this no-cook recipe combines hearty chickpeas, flaky tuna, crisp vegetables, and a lemony herb dressing that brings everything together beautifully.

Ingredients
    For the Salad Base:
  • 1 can (400g)
  • 1 can (150g)
  • 0.5 cup cucumber (diced)
  • 0.5 cup cherry tomatoes (halved)
  • 0.25 cup red onion (finely chopped)
  • 0.25 cup parsley (fresh, chopped)
  • 0.25 cup fresh dill (chopped, optional)
  • 0.25 cup celery (finely chopped, optional)
    • For the Lemon Herb Dressing:
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic (minced)
  • 0.25 tsp salt (or to taste)
  • 0.25 tsp black pepper (freshly ground)
  • 0.25 tsp red pepper flakes (optional, for heat)
    • Optional Garnish:
  • Lemon zest (for extra brightness)
  • Crumbled feta cheese or sliced avocado
Instructions
    Prepare the Ingredients
  1. 1
    Drain and rinse chickpeas thoroughly. Drain tuna and break it into small flakes with a fork. Chop all fresh vegetables and herbs finely for even texture and flavor distribution.
    2. Mix the Salad Base
  2. 2
    In a large mixing bowl, combine chickpeas, tuna, cucumber, cherry tomatoes, red onion, celery (if using), parsley, and dill. Gently toss to combine, being careful not to mash the chickpeas.
    3. Whisk the Dressing
  3. 3
    In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes (if using) until emulsified.
    4. Combine Salad and Dressing
  4. 4
    Pour the dressing over the salad mixture. Toss gently to coat all ingredients evenly. Taste and adjust salt or lemon juice if needed.
    5. Let It Rest (Optional)
  5. 5
    Let the salad sit for 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Note

Storage: Store in an airtight container in the refrigerator for up to 3 days. Best consumed fresh for optimal texture.

Protein Boost: Add a boiled egg or some cooked quinoa for extra protein.

Serving Ideas: Serve in lettuce wraps, over mixed greens, or on whole grain toast.

Vegan Option: Swap tuna with mashed chickpeas or a plant-based tuna substitute.

Flavor Twist: Add capers or olives for a salty punch.

Keywords: healthy, high protein, quick lunch, meal prep, Mediterranean
Read it online: https://petitepanini.com/recipe/chickpea-tuna-salad-with-lemon-herbs-recipe/