Chickpea Tuna Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad combining chickpeas, canned tuna, tomatoes, bell pepper, and arugula with a lemon vinaigrette. Easy, colorful, and protein-packed for lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 small red onion (thinly sliced, about 1/2 cup)
- 1 (15-ounce) can reduced sodium chickpeas (rinsed and drained)
- 1 pint cherry or grape tomatoes (halved)
- 1 large, seedless English cucumber (halved lengthwise and cut into 1/4-inch slices (I leave the peel on))
- 1 red bell pepper (cored and cut into 1/4 inch strips, then cut into halves (or thirds if very long))
- 12 ounces solid pack albacore tuna in water (wild caught if possible)
- 3 cups arugula
- 1/4 cup parsley (finely chopped)
- 1/4 cup feta cheese
- 1/4 cup freshly squeezed lemon juice (from about 1 large lemon)
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic (minced (about 2 teaspoons))
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 975mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 670mg
- Calcium
- 129mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 975MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.