Chickpea Tuna Salad
Try this chickpea tuna salad for a healthy, budget-friendly meal bursting with flavor. Ready in under ten minutes!
Servings: 8 servings
Calories: 101kcal
Ingredients
- 240 g Chickpeas canned; drained weight
- 102 g Tuna canned, drained weight
- 1 rib Celery diced
- 0.5 Red onion diced
- 0.25 Cucumber diced
- 1 tablespoon Capers
- 8 Cherry tomatoes quartered
- 8 Kalamata olives halved
- 5 g Fresh parsley finely chopped
- 2 tablespoon 0% Fat Free Greek yogurt
- 1 tablespoon Olive oil extra virgin
- 0.5 Lemon juice only
- 1 teaspoon Dijon mustard
- 2 pinch Sea salt
- 2 pinch Ground black pepper
- 2 Garlic cloves crushed
- 15 g Feta crumbled
Instructions
- In a large mixing bowl add the tuna, chickpeas, cucumber, tomato, celery, onion, capers, olives and parsley.
- In a small mixing bowl, add the yogurt, oil, lemon juice, mustard, garlic, salt and pepper. Mix well to combine.
- Pour the dressing over the salad ingredients and mix well to coat everything.
- Transfer to serving bowls and top with the feta.
Notes
- To make this high protein chickpea tuna salad even quicker, you could use a vegetable chopper to chop everything up.
- The leftovers might lose a bit of flavor over time, but you can just add a squeeze of lemon juice to it all and some extra fresh herbs and it really brings it all back to life.
- We like leftovers in a pita with some cooked halloumi.
- You can peel off the "skin" from each chickpea if you prefer, but we don't mind leaving them on.
Nutrition
Serving: 1portion | Calories: 101kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 167mg | Potassium: 208mg | Fiber: 3g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg
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