Chickpea Tuna Salad
This chickpea tuna salad is a summer lunch hero that's a low-cal, high fibre, protein powerhouse, whilst light and fresh-tasting.
Servings: 4 people
Ingredients
- 400g/14 oz canned chickpeas drained
- 120g/4 oz canned albacore tuna packed in water
- 5 small / 1 large cucumber
- 30g/1½ cup arugula (rocket in the UK)
- 1 avocado diced
- 4 tbsp kalamata olives
- 20g/3/4 cup cilantro
- 1 shallot chopped
- 100g/3½ oz feta crumbled
For the dressing
- 2 tbsp red wine vinegar or lemon juice
- 3 tbsp This is an affiliate link.extra virgin olive oil I used unrefined olive oil
- 1/2 tbsp This is an affiliate link.Dijon mustard or multigrain mustard
- 1/2 clove garlic grated
- salt to taste
Instructions
- At the bottom of a large salad bowl make the vinaigrette by whisking together the red wine vinegar, olive oil, Dijon mustard and grated garlic. Season with salt to taste.
- To the same salad bowl add the drained canned chickpeas, drained canned tuna, sliced cucumbers, arugula, diced avocado, pitted olives, chopped cilantro, diced shallot and crumbled feta. Toss to combine and serve immediately.
Video
Nutrition
Calories: 519kcal | Carbohydrates: 44g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 35mg | Sodium: 1157mg | Potassium: 1319mg | Fiber: 15g | Sugar: 12g | Vitamin A: 1086IU | Vitamin C: 24mg | Calcium: 270mg | Iron: 5mg