MEDITERRANEAN TUNA SALAD
This Mediterranean tuna salad with chickpeas is bursting with vibrant flavors. It’s light, protein-packed, great for meal prep, and made without mayo!
Servings: 2 servings
Ingredients
- 2 cans of tuna in water
- 1, 15-ounce can chickpeas drained and rinsed
- 1 cup seeded, chopped Persian or English cucumbers
- 1/3 cup sun-dried tomatoes (not packed in oil) chopped
- 10-11 kalamata olives, green olives, chopped (or your favorite olives)
- 1/3 cup roasted red bell peppers chopped
- 1/3 cup diced red onion
- 2 teaspoons olive oil
- 1 medium lemon, juiced (about 2 tablespoons)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Prep the ingredients. Drain the canned tuna. Also, rinse and drain the chickpeas. Then, seed and chop the cucumbers. After that, chop the sun-dried tomatoes, olives, roasted red bell peppers, parsley, and dice the red onion.
- Flake the drained tuna into a large bowl. Then, add the chickpeas, cucumber, sun-dried tomatoes, olives, roasted red bell peppers, red onion, olive oil, fresh lemon juice, parsley, garlic powder, salt, and pepper to the bowl.
- Thoroughly mix all the ingredients.
- Enjoy this tuna salad or chill it in the fridge for 30 minutes to let the flavors meld together further.
Video
Notes
- For the best flavor and texture, choose high-quality tuna packed in water. Some great options are albacore, yellowfin, skipjack, or tongol tuna.
- We love to add crumbled feta cheese to this Mediterranean tuna salad for a tangy and creamy flavor!
- Chop the ingredients finely and evenly to ensure they are well-distributed throughout the salad.
- Store leftover Mediterranean tuna salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 443kcal | Carbohydrates: 54.9g | Protein: 32g | Fat: 11.6g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 875mg | Fiber: 11.9g | Sugar: 7.5g