Mediterranean Tuna and Chickpea Salad

Name: Mediterranean Tuna and Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 5 ounce cans tuna chunks in water (drained); 1 15 ounce can chickpeas (rinsed and drained); 1/4 cup red onion (chopped); 1 small English cucumber (diced); 1 cup roasted red peppers (chopped); 1 stalk celery (finely diced); 1/2 cup green olives (chopped (or you can sub in capers, relish or kalamata olives); 1/2 cup feta cheese (crumbled); 4-5 green onions (green and white parts chopped); 1/4 cup fresh parsley (chopped); 2 tablespoons fresh dill (chopped); 2 tablespoons extra virgin olive oil; 1/4 cup Greek yogurt; 1/2 lemon (juiced); 3 tablespoons fresh dill (chopped); 1 teaspoon sweet paprika; 1/2 teaspoon salt; 1/8 teaspoon black pepper

My Mediterranean Tuna and Chickpea Salad recipe is a packed with protein rich tuna, chickpeas and feta cheese, along with a rainbow of fruits and vegetables. This makes great meal-prep, a side dish or a main dish for lunch!

Prep10 min
Total10 min
Makes4 servings
Calories178

Ingredients

4 servings

For the Salad

2 5 ounce cans tuna chunks in water (drained)
1 15 ounce can chickpeas (rinsed and drained)
1/4 cup red onion (chopped)
1 small English cucumber (diced)
1 cup roasted red peppers (chopped)
1 stalk celery (finely diced)
1/2 cup green olives (chopped (or you can sub in capers, relish or kalamata olives)
1/2 cup feta cheese (crumbled)
4-5 green onions (green and white parts chopped)
1/4 cup fresh parsley (chopped)
2 tablespoons fresh dill (chopped)

For the Salad Dressing

2 tablespoons extra virgin olive oil
1/4 cup Greek yogurt
1/2 lemon (juiced)
3 tablespoons fresh dill (chopped)
1 teaspoon sweet paprika
1/2 teaspoon salt
1/8 teaspoon black pepper

Method

1
In a mason jar or small bowl whisk together all the ingredients for the salad dressing until well combined. Set aside.
2
In a large bowl combine the tuna, chickpeas, red onion, cucumber, roasted red pepper, celery, olives and mix well.
3
Add in the feta cheese, green onions, parsley and dill and gently mix.
4
Add half of the dressing into the salad and gently stir until the dressing completely coats the salad. Taste and add more depending on your tastes. I like to use all of the dressing but some people like less of the yogurt dressing- totally up to you!
5
Serve in a bowl garnished with fresh dill and lemon wedges, or with a side of pita bread, over arugula or romaine, in a pita wrap, or as an addition to a hummus or rice bowl.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The vegetables will soften slightly the longer it sits, but the flavor actually improves as it marinates. Freezing: This salad is not a good candidate for freezing. The yogurt-based dressing separates and the cucumber and celery turn watery and limp once thawed.Make-Ahead Tip: You can prep the dressing and chop the vegetables up to 2 days ahead and store separately. Toss everything together with the tuna and dressing just before serving for the best texture. Dressing Amount: Start by adding half of the dressing and toss, then add more to taste. Some people prefer a lighter coating of the yogurt dressing rather than using all of it. Serving Temperature: Best served cold or at room temperature. This is not a recipe you'll reheat.