Chickpea Salad with Tuna Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (16)

Chickpea Salad with Tuna Recipe

NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 37%
CARBS 45G39% OF CAL
15G FIBER11G SUGAR20G OTHER
FAT 25G49% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad of canned tuna and chickpeas tossed with fresh vegetables, avocado, and a lemon vinaigrette. Quick to assemble and meal-prep friendly.

mainamericansaladfishgluten free
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Nutrition & ingredients

Ingredients

serves 4
  • ¼ cup mayonnaise (or Greek Yogurt)
  • 1 tablespoons extra virgin olive oil
  • 1 teaspoons Dijon mustard
  • ⅓ cup freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 4 cloves garlic (minced)
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 can chickpeas (15 ounces - drained and rinsed)
  • 1 can solid packed Tuna in water (5-ounces - drained )
  • 1 cup tomatoes (- grape or cherry; approximately 5 ounces - halved)
  • 3 tablespoons chopped celery (about 1 stalk)
  • 2 tablespoons chopped scallions (or sliced red onions)
  • 1 small yellow bell pepper (chopped)
  • 2 Persian cucumbers (sliced and quartered)
  • 1 tablespoon dill pickle (relish or olives- roughly chopped)
  • 1 cup canned artichokes (quartered)
  • 1 avocado (sliced)
  • 2 cups salad greens (such as arugula or spring mix - loosely packed)
PREP
15M
SODIUM
923MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.