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Mediterranean chickpea tuna salad in a white bowl with cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta and lemon wedges

Mediterranean Chickpea Tuna Salad

A bright, no-mayo Mediterranean chickpea tuna salad with 29g of protein per serving — crunchy vegetables, Kalamata olives, feta, and a lemon-olive oil dressing. Ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 Servings
Course: Lunch
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 15 oz chickpeas rinsed and drained
  • 2 cans 5 oz each solid albacore tuna drained
  • 1 cup diced English cucumber
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced red onion
  • 1/4 cup pitted kalamata olives
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 3 tbsp extra virgin olive oil
  • 2.5 tbsp fresh lemon juice
  • 1.5 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Can opener
  • Chef's knife
  • Cutting board

Method
 

  1. STEP 1 — Soak the sliced red onion in cold water for 5 minutes and drain well.
  2. STEP 2 — Whisk the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, kosher salt, and black pepper at the bottom of a large bowl.
  3. STEP 3 — Add the rinsed chickpeas, flaked albacore tuna, diced cucumber, halved cherry tomatoes, red onion, kalamata olives, parsley, and dill.
  4. STEP 4 — Toss gently to coat, top with crumbled feta cheese, and serve or chill in meal-prep containers.

Notes

★ Soak the sliced red onion in cold water for 5 minutes — it takes away the harsh bite while keeping the crunch.
★ This salad tastes even better the next day, so make it ahead for easy lunches.
★ For meal prep, pack the salad in airtight containers and add the feta just before serving to keep it fresh.