Tuna Chickpea Salad Bowl
A hearty and nutritious salad bowl featuring tuna, chickpeas, vibrant vegetables, and a zesty dressing, perfect for lunch, dinner, or a light snack.
Ingredients
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed High in protein and fiber
- 2 cans (5 oz each) tuna in water, drained Rich in omega-3 fatty acids
- 1 cup cherry tomatoes, halved For color and freshness
- 1 small cucumber, diced Provides crunch
- 1/4 cup red onion, finely chopped Adds sharpness to the flavor
- 1/4 cup fresh parsley, chopped For freshness and decoration
- 1/4 cup pitted kalamata olives, sliced (optional) For a briny flavor
Dressing Ingredients
- 3 tablespoons extra virgin olive oil Adds healthy fats
- 2 tablespoons fresh lemon juice For acidity and brightness
- 1 teaspoon Dijon mustard For flavor depth
- 1 clove garlic, minced For aroma
- 1/2 teaspoon salt To taste
- 1/4 teaspoon black pepper To taste
Toppings
- 1/4 cup crumbled feta cheese Optional for creaminess
- pinch red pepper flakes For a subtle kick
Instructions
Preparation
- In a large salad bowl, mix chickpeas, tuna, cherry tomatoes, cucumber, red onion, parsley, and olives until evenly distributed.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a small bowl until fully emulsified.
- Pour the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Sprinkle crumbled feta cheese and red pepper flakes on top if desired.
- Serve immediately or cover and refrigerate for up to 2 days to allow flavors to meld.
Notes
For best results, use fresh ingredients. Consider tasting the dressing before adding it to adjust seasoning as needed. Allow the salad to rest briefly before serving for enhanced flavor melding.