Bright Lemon Chickpea Tuna Salad
A fresh and crunchy salad that combines pantry staples with crisp vegetables for a perfect quick meal.
easy.enzo81.xyzThis salad is a total lifesaver when you want something healthy but have no time to cook. I love how the chickpeas add a lovely texture alongside the tuna, and the lemon keeps everything tasting bright and light.
It is one of my favorite go to lunches because you can toss in whatever crunchy vegetables are sitting in your fridge. If you like a little extra heat, feel free to add a pinch of red pepper flakes or some diced jalapeños.
Ingredients
- 2 cans of tuna in water, drained
- 1 can of chickpeas, rinsed and drained
- 1 cup cucumber, diced
- 1/2 cup celery, thinly sliced
- 1/2 cup carrots, shredded
- 1 cup shredded cabbage
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
6Instructions
- 1
Drain your tuna well and add it to a large mixing bowl.
- 2
Add the rinsed chickpeas, diced cucumber, sliced celery, shredded carrots, and cabbage to the bowl with the tuna.
- 3
Drizzle the olive oil and fresh lemon juice over the mixture.
- 4
Sprinkle in the dried oregano, salt, and pepper.
- 5
Toss everything together gently until well combined and serve chilled.
- 6
Taste and adjust the lemon juice or seasoning if you prefer a sharper flavor.
Tips
Store any leftovers in an airtight container in the fridge for up to two days. This salad tastes great on a bed of fresh greens, tucked into a whole wheat pita, or served simply with your favorite crackers.
Made this recipe? Let us know how it went.
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