Chickpea Tuna Salad
Crunchy veggies combine with chickpeas and tuna in an easy dressing for a quick and satisfying meal.
Servings: 4
Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- Salt and pepper to taste
- 15 ounces canned chickpeas rinsed and drained (about 1 1/2 cups chickpeas)
- 10 ounces canned tuna drained
- 1 cup grape or cherry tomatoes halved
- 1 medium cucumber sliced, or 2 small Persian cucumbers
- 1/4 cup sliced red onion
- 1/4 cup chopped fresh flat-leaf parsley
Instructions
- In a large bowl, combine the olive oil, red wine vinegar, lemon juice, and dijon mustard. Whisk until the dressing is emulsified and visibly thickened. Whisk in salt and pepper to taste. (Keep in mind the chickpeas and tuna will add some salt.)1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 teaspoons lemon juice, 2 teaspoons dijon mustard, Salt and pepper
- Add the chickpeas and tuna to the dressing and mix gently to coat. Break up any larger chunks of tuna but do not mix until broken down.15 ounces canned chickpeas, 10 ounces canned tuna
- Stir in the tomatoes, cucumbers, red onion, and parsley until evenly mixed.1 cup grape or cherry tomatoes, 1 medium cucumber, 1/4 cup sliced red onion, 1/4 cup chopped fresh flat-leaf parsley
- Taste and adjust salt and pepper as desired, and serve immediately or cover and chill until ready to eat.
