Chickpea and Tuna Salad
This chilled chickpea and tuna salad is basically summer in a bowl—minus the sunburn and awkward picnic ants. Juicy cherry tomatoes, tangy pickles, briny tuna, and crunchy red onion come together with a zesty dressing to create the easiest no-cook meal you didn’t know you needed.
Equipment
- Knife
- Cutting board
- Large bowl
- Small bowl
- Mixing spoon
Ingredients
- 3 cups canned chickpeas drained and rinsed
- 2 cups cherry tomatoes halved or quartered
- 9 ounces canned tuna in oil drained and flaked with a fork
- ⅔ cup roasted red peppers in oil chopped
- 1 small red onion finely chopped (about 1 cup)
- ⅓ cup dill pickles diced small
- ¼ cup chopped fresh parsley
- 1 tablespoon apple cider vinegar
- ¼ teaspoon ground cumin optional
- 4 tablespoons extra virgin olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Make the Dressing: In a small bowl, combine the chopped red onion, parsley, and diced pickles. Stir in the cumin (if using), apple cider vinegar, olive oil, salt, and black pepper. Mix well and let it sit while you prep the rest—it gets better as it sits.1 small red onion, ⅓ cup dill pickles, ¼ cup chopped fresh parsley, 1 tablespoon apple cider vinegar, ¼ teaspoon ground cumin, Salt, Black pepper, 4 tablespoons extra virgin olive oil
- Build the Salad: In a large bowl, mix the chickpeas, cherry tomatoes, flaked tuna, and chopped roasted red peppers.3 cups canned chickpeas, 2 cups cherry tomatoes, 9 ounces canned tuna in oil, ⅔ cup roasted red peppers in oil
- Dress and Toss: Pour the dressing over the salad and gently toss everything together until evenly coated. Taste and adjust salt or pepper if needed.
- Chill or Serve: Serve immediately, or pop it in the fridge for 30 minutes to let those flavors mingle. Great for lunch, picnics, or acting like you totally planned ahead.