Bright Lemon Chickpea Tuna Salad
This fresh and crunchy salad combines pantry staples for a healthy lunch that comes together in just ten minutes.
recipesbynani.comThere is something so satisfying about a meal that is healthy, filling, and requires absolutely no cooking. This salad is one of my favorites because it stays crunchy for days, making it perfect for your weekly meal prep.
My secret to the best flavor is letting the dressing soak into the chickpeas for a few minutes before tossing everything together. Feel free to swap the veggies for whatever you have hiding in your crisper drawer.
🧺 Ingredients
- 1 can (5 ounces) tuna, drained
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1/2 cup diced cucumber
- 1/2 cup diced celery
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
In a large mixing bowl, combine the drained tuna and the rinsed chickpeas.
- 2
Use a fork to gently break up the tuna into smaller chunks.
- 3
Add the cucumber, celery, carrots, and cabbage to the bowl.
- 4
Drizzle the olive oil and fresh lemon juice over the mixture.
- 5
Sprinkle with salt and pepper, then toss everything well until it is evenly coated.
- 6
Serve immediately or let it sit in the fridge for ten minutes to help the flavors blend together.
💡 Tips
Store this salad in an airtight container in the fridge for up to three days. It tastes great served in a lettuce wrap, on top of toasted bread, or eaten straight from a bowl with some crackers.
Made this recipe? Let us know how it went.
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