Print

Easy Mediterranean Chickpea Tuna Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, protein-packed Mediterranean salad made with chickpeas, tuna, fresh vegetables, and herbs, tossed in a zesty lemon and olive oil dressing. Perfect for lunch, light dinner, or meal prep.

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (5–6 oz) tuna, drained
  • 1 cup cherry tomatoes or diced ripe tomatoes
  • 1 cup cucumber, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup crumbled feta
  • Optional: 1 garlic clove, minced
  • Optional: 1 tablespoon red wine vinegar

Instructions

  1. In a large mixing bowl, combine the chickpeas, tuna, tomatoes, cucumber, red onion, and olives.
  2. Add chopped parsley and any optional ingredients such as feta or garlic.
  3. Drizzle with olive oil and lemon juice (or red wine vinegar, if using).
  4. Season with salt and black pepper to taste.
  5. Toss everything gently until well combined.
  6. Serve immediately or chill for 20 minutes to let the flavors meld.

Notes

  • For a dairy-free version, omit the feta or use a plant-based alternative.
  • Try adding greens like spinach or arugula for extra volume and nutrients.
  • This salad gets more flavorful after chilling—great for meal prep.
  • Use canned tuna in olive oil for richer flavor.
  • Substitute olives with capers or chopped artichoke hearts if preferred.

Nutrition

Find it online: https://thefamilycooking.com/easy-mediterranean-chickpea-tuna-salad/