Hearty Tuna Garbanzo Bean Salad (Print version)

Robust Mediterranean salad with tuna, chickpeas, and fresh vegetables in zesty lemon-herb dressing.

# What you'll need:

→ Proteins

01 - 2 (5 oz) cans tuna in olive oil, drained
02 - 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, thinly sliced
06 - 1/4 cup pitted Kalamata olives, sliced
07 - 1/4 cup fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1/2 tsp dried oregano
13 - Salt and freshly ground black pepper, to taste

# Method:

01 - Place drained tuna and garbanzo beans in a large salad bowl.
02 - Add cherry tomatoes, cucumber, red onion, olives, and parsley to the bowl.
03 - Whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper in a small bowl until fully emulsified.
04 - Pour dressing over salad and toss gently until all ingredients are evenly coated.
05 - Taste and adjust seasoning if needed. Serve immediately or refrigerate up to 3 hours to allow flavors to meld.

# Expert advice:

01 -
  • It comes together faster than you can decide what to order for takeout and tastes infinitely better.
  • The protein keeps you satisfied for hours without that heavy afternoon slump.
02 -
  • Let the salad sit for at least ten minutes before serving to allow the beans to absorb the dressing.
  • The flavors actually improve after a few hours in the refrigerator, making it excellent for meal prep.
03 -
  • Use a Microplane to grate the garlic into the dressing for a smoother texture.
  • Let the canned tuna drain in a sieve for five minutes to remove excess oil for a lighter salad.

Go back