Name: Mediterranean Chickpea Tuna Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 15 oz. chickpeas, drained and rinsed (1 can); 5 oz. albacore or skipjack tuna, liquid drained (1 can); 1 cup grape tomatoes, sliced; 1/3 cup cucumber, sliced; 2 tbsp red onion, sliced or diced; 2 tbsp feta cheese; 1 tsp fresh parsley, chopped; 3 tbsp lemon juice (or more to taste); 2 tbsp olive oil; Salt and pepper to taste

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Introduction

This Mediterranean Chickpea Tuna Salad is a quick, nutritious, and flavorful dish perfect for a light lunch or dinner. Combining protein-rich chickpeas and tuna with fresh vegetables and tangy lemon dressing, it’s both satisfying and refreshing.

A large white bowl on a white marbled surface holds a colorful layered dish with eight sections arranged in a circular pattern. Starting from the top and moving clockwise, the first layer is light brown chickpeas, followed by a pale pink shredded chicken layer with visible texture. Next is a bright red section of sliced cherry tomatoes, then a fresh green cucumber layer cut into bite-sized pieces. Continuing clockwise, there is a creamy white piece of feta cheese, a yellow pickle layer, dark purple olives, and another white crumbly cheese section. In the middle of the bowl, some minced purple onions add a pop of color. At the top left corner of the image, there are three small wooden bowls holding white cheese, yellow pickles, and a small jar of olive oil. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 oz. chickpeas (drained and rinsed, 1 can)
5 oz. albacore or skipjack tuna (liquid drained, 1 can)
1 cup grape tomatoes (sliced)
1/3 cup cucumber (sliced)
2 tbsp red onion (sliced or diced)
2 tbsp feta cheese
1 tsp fresh parsley (chopped)
3 tbsp lemon juice (or more to taste)
2 tbsp olive oil
Salt and pepper to taste

Instructions

Step 1: Place the chickpeas, tuna, grape tomatoes, cucumber, red onion, feta cheese, and parsley in a large bowl.
Step 2: Drizzle with lemon juice and olive oil, then toss everything together gently until well combined.
Step 3: Season with salt and pepper to taste. Adjust lemon juice if you prefer a more tangy flavor.
Step 4: Serve immediately or chill in the refrigerator for 15–20 minutes for a cooler, more refreshing salad.

Tips & Variations

For extra crunch, add chopped celery or bell peppers.
Swap out feta cheese for goat cheese or omit it to keep the salad dairy-free.
Use fresh lemon juice for the best bright flavor instead of bottled lemon juice.
If you prefer, add a pinch of dried oregano or a sprinkle of chili flakes for a flavor boost.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld over time, but the salad is best enjoyed fresh. To serve again, give it a gentle stir and add a splash of olive oil or lemon juice if needed. Avoid storing with fresh tomatoes for too long to prevent sogginess.

How to Serve

A white bowl filled with a colorful salad featuring three main layers: the base layer of beige chickpeas, the middle layer of mixed red and green diced vegetables like bell peppers and cucumbers, and the top layer of light brown shredded tuna mixed with chopped dark purple olives and fresh green herbs. Two thin lemon slices are placed on the side of the bowl. A silver fork rests inside the bowl on the right side, partially buried in the salad. The bowl sits on a white marbled textured surface with some green herb leaves scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tuna in water or oil?

Yes, both work well. Tuna canned in water is lighter, while tuna in oil adds richer flavor and moisture to the salad.

Is this salad suitable for meal prep?

Absolutely. Prepare it ahead and store it in the fridge, but keep in mind the texture of fresh vegetables and feta might soften slightly over time.