Beirut - Lebanon

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Chickpea Tuna Salad

This easy Chickpea Tuna Salad is a colorful mix of fresh summer vegetables and two staples: canned chickpeas and canned tuna.

  • Prep Time 20 Minutes
  • Cook Time5 Minutes
  • Servings4 servings
Chickpea Tuna Salad

Cooking Directions

  1. Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes off some of the harshness…and the continual red onion after taste).
  2. To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
  3. Prepare the dressing: In a small bowl or measuring cup, stir together the lemon juice, olive oil, garlic, salt and pepper. (You can also shake them all together in a mason jar with a tight fitting lid). Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the feta and parsley over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired. Enjoy!


For the Chickpea Tuna Salad

  • 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
  •  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

For the Dressing

  • 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

Used Product

Tuna – Oil

Solid pack, freshly caught Tongol tuna (Thunnus Tonggol).

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