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 mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 4
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)
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!
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.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
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