Easy Chickpea Tuna Salad (Print Version)
# Ingredients:
→ Fresh Salad Components
01 -
Half a small red onion, sliced paper-thin
02 -
One 15-ounce can of low-sodium chickpeas, drained and rinsed well
03 -
1 pint of fresh cherry tomatoes, cut in half
04 -
1 large English cucumber, sliced into half-moons (skin left on)
05 -
1 red bell pepper, cut into bite-sized strips
06 -
12 ounces premium albacore tuna packed in water
07 -
3 cups fresh baby arugula
08 -
Quarter cup fresh parsley, finely minced
09 -
Quarter cup crumbled feta cheese
→ Bright Lemon Dressing
10 -
Quarter cup freshly squeezed lemon juice from 1 large lemon
11 -
3 tablespoons premium extra-virgin olive oil
12 -
2 garlic cloves, finely minced
13 -
1 teaspoon kosher salt
14 -
Half teaspoon freshly ground black pepper
# Instructions:
01 -
Start by placing your thinly sliced red onion in a small bowl and covering completely with cold water. Let them soak while you prep everything else - this clever trick mellows their bite while keeping that fresh onion flavor we love.
02 -
In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, cucumber slices, and bell pepper strips. Drain your soaked onions and add them too. Gently flake the tuna into chunky pieces and fold it in, then add the fresh arugula.
03 -
Whisk together the fresh lemon juice, olive oil, minced garlic, kosher salt, and black pepper in a small bowl until well combined. You can also shake everything together in a mason jar if you prefer - it works beautifully either way.
04 -
Drizzle the dressing over your salad mixture, starting with about three-quarters of it. Toss everything gently to coat, then sprinkle the crumbled feta and fresh parsley on top. Give it one more gentle toss, taste, and adjust with more dressing, salt, or pepper as needed.
# Notes:
01 -
This salad keeps beautifully in the fridge for 2-3 days, though the arugula will naturally wilt over time.
02 -
For best results with leftovers, store the arugula separately and mix only what you plan to eat each day.
03 -
Refresh leftover portions with a splash of fresh lemon juice and a pinch of salt to wake up the flavors.
04 -
Choose wild-caught albacore tuna when possible for the best flavor and sustainability.