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Mediterranean Tuna Salad with Chickpeas.

  • 4 tbsp
    capers
  • 2 sticks
    celery
  • 4 (6 oz) cans
    chunk light tuna in water
  • 1
    English cucumber
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 1 pint
    grape tomatoes
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 1
    lemon
  • 1 medium
    red onion
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 pint grape tomatoes
    1 English cucumber
    2 sticks celery
    1 lemon
    1 small bunch Italian (flat-leaf) parsley
  • 2
    Drain and rinse the chickpeas; set aside to drain further.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 3
    Halve the grape tomatoes and transfer to a large salad bowl.
  • 4
    Trim off and discard the ends of the cucumber; quarter the cucumber lengthwise, then slice crosswise into ¼-inch-thick pieces on an angle and add to the salad bowl.
  • 5
    Trim off and discard the ends of the celery; halve the celery lengthwise, then slice crosswise at an angle into ¼-inch-thick pieces and add to the salad bowl.
  • 6
    Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.
  • 7
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and add to the salad bowl.
    1 medium red onion
  • 8
    Halve the olives lengthwise and add to the salad bowl.
    ½ cup Kalamata olives, pitted
  • 9
    Add the capers to the salad bowl.
    4 tbsp capers
  • 10
    Open the tuna cans and drain the liquid; add to the salad bowl.
    4 (6 oz) cans chunk light tuna, packed in water
  • 11
    Transfer the chickpeas to a clean towel or paper towels and pat dry; add to the salad bowl.
  • 12
    Juice the lemon into a small bowl.
  • 13
    Add olive oil, Dijon, salt, and pepper to the bowl with the lemon juice; whisk together until well combined.
    6 tbsp extra virgin olive oil
    2 tsp Dijon mustard
    1 tsp salt
    ½ tsp black pepper
  • 14
    Pour the dressing over the salad and toss to coat.
  • 15
    To serve, spoon the salad into a bowl. Enjoy!