Mediterranean Chickpea and Tuna Salad

Flaked albacore tuna and hearty chickpeas tossed with crisp cucumbers, kalamata olives, and crumbled feta in a bright lemon-herb vinaigrette.

• Prep: 15 min
• Total: 15 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $3.67/serving

Dietary

• Pescatarian
• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Cholesterol

Tags

• no-cook
• quick
• healthy
• fresh
• tangy

Ingredients

• 2 can canned albacore tuna (5 oz can, drained and flaked)
• 1 can canned chickpeas (15 oz can, rinsed and drained)
• 1 English cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 0.5 cup kalamata olives (pitted and halved)
• 0.5 cup feta cheese (crumbled)
• 0.25 cup olive oil (extra virgin)
• 2 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
2. In a large bowl, combine 2 cans drained albacore tuna, 1 can drained chickpeas, 1 diced English cucumber, 1 cup halved cherry tomatoes, 1/2 cup halved kalamata olives, and 1/2 cup crumbled feta cheese.
3. Pour the vinaigrette over the salad and toss gently to coat evenly without mashing the chickpeas.
4. Divide into 4 meal prep containers and chill until ready to serve.

Notes

Keeps well in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 466
• Protein: 29.3 g
• Carbohydrates: 34.5 g
• Fat: 24.9 g
• Fiber: 8.7 g
• Sodium: 1605 mg
• Saturated Fat: 4.8 g
• Sugar: 6 g
• Cholesterol: 44 mg