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–+ servings
an oval white bowl with Chickpea tuna salad that has veggies like chopped tomatoes, celery, onions, and olives.
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5 from 1 vote

Chickpea Tuna Salad

Easy to make tuna salad made with chickpeas, celery, olives, tomatoes, spinach and tossed in a delicious homemade dressing.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Rena

Equipment

  • Large bowl
  • cutting board
  • Sharp Chef's knife

Ingredients

For the Dressing:

  • 1 Medium Garlic Clove
  • 3 Tbsp Olive Oil (extra-virgin)
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • ½ Tsp Italian Seasoning
  • Pinch of Sea Salt

For the Salad:

  • 7 oz Water Packed Tuna, one can (drained)
  • 14 oz Chickpeas, one can rinsed, and drained
  • 2 Cups Baby Spinach (loosely packed, and chopped)
  • 3 Stalks Celery (chopped)
  • 3/4 Cup Olives
  • 2 Sprigs Onions (finely sliced)
  • 10 Cherry Tomatoes (or baby tomatoes, quartered)

Instructions

  • Peel the garlic and grate using a hand grater.
  • In a small mixing bowl, combine olive oil, lemon juice, and seasonings; Whisk vigorously until fully incorporated and forms an emulsion.
  • Add grated garlic, whisk again, and set aside. Combine the drained tuna and chickpeas to a bowl.
  • Add spinach, celery, green onions, olives, and tomatoes.
  • Pour the dressing on top and toss to combine and coat. Enjoy!

Notes

Substitutes:
  • Use any other greens in place of spinach
  • Any Olives you have handy will work
  • Tuna in oil is also ok to use
  • Lime or Lemons
Storage:
Place leftovers in a container and store in the fridge for up to 3-4 days. We do not recommend freezing.

Nutrition

Calories: 300kcal | Carbohydrates: 18g | Protein: 18g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 898mg | Potassium: 525mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 18mg | Calcium: 90mg | Iron: 3mg