Tuna Chickpea Salad

This tuna chickpea salad is the kind of quick lunch that still feels fresh and filling.

It has crisp romaine, cool cucumber, juicy tomatoes, and a lemony dressing that wakes the whole bowl up.

The tuna and chickpeas make it hearty enough to count as the meal, which I always appreciate.

Its made with simple fridge and pantry staples, so you don’t have to overthink lunch.

I like that it all comes together in one bowl and doesnt leave a mess behind.

If lunch has been feeling a little flat lately, this one helps.

Watch How to Make It

Watch the video above to see the full recipe come together.

Why You’ll Love This Recipe

It comes together fast and uses mostly ready to go ingredients.
a) The mix of tuna and chickpeas makes it filling without feeling heavy.
b) The lemon and mustard dressing keeps every bite bright and fresh.

 Ingredients You Need

• 4 oz can tuna in water, drained
• 1 cup romaine lettuce
• 1/2 medium cucumber
• 1/4 cup scallions
• 1/4 cup canned chickpeas
• 10 grape tomatoes
• 1 tsp lemon juice
• 1/4 tsp Dijon mustard
• 1 tsp extra virgin olive oil
• Black pepper

How to Make Tuna Chickpea Salad

1) Add the drained tuna to a large bowl and break it up with a spoon.

2) Add the romaine, cucumber, scallions, chickpeas, and grape tomatoes to the bowl.

3) In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, and black pepper.

4) Pour the dressing over the salad and toss until everything is coated.

5) Spoon the salad onto a plate and serve right away.

The video above shows the texture and timing more clearly.

NUTRITION INFORMATION (per serving, estimated):

– Calories: 290
– Total Fat: 7 g
– Saturated Fat: 1 g
– Trans Fat: 0 g
– Cholesterol: 35 mg
– Sodium: 80 mg
– Total Carbohydrates: 22 g
– Dietary Fiber: 6 g
– Total Sugars: 6 g
– Added Sugars: 0 g
– Protein: 35 g
– Vitamin D: 1.2 mcg
– Calcium: 74 mg
– Iron: 1.9 mg
– Potassium: 574 mg

% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.

Why This Salad Works

The tuna and chickpeas give the salad enough staying power, so it doesnt feel like a side dish pretending to be lunch.

The quick dressing lightly coats the lettuce and cucumber instead of weighing them down.

A Few Helpful Notes

1) Break up the tuna before the vegetables go in, so it spreads through the salad more evenly.
2) Keep the cucumber pieces close in size to what you see in the video for an easier toss.
3) Toss the salad right before serving if you want the romaine to stay crisp.

Keep It Fresh

This salad is best the day you make it, but you can chill it for up to 1 day if you dont mind the lettuce softening a bit.

 Use the Rest of the Chickpeas

If you have chickpeas left in the can, add them to another lunch salad or save them for a grain bowl the next day.

 More Easy Salad Recipes

Try these next:

Keto Crack Corn Salad Recipe

Tuna White Bean Salad

Keto Zoodle Greek Salad

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