Hearty Tuna Garbanzo Bean Salad (Print Layout)

Robust tuna and chickpea salad with crisp vegetables in zesty lemon-herb dressing

# What You Need:

→ Proteins

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

# Directions:

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

# Expert Suggestions:

01 -
  • It comes together in literally 15 minutes with ingredients you probably already have
  • The protein from tuna and beans keeps you full for hours without that heavy after lunch feeling
02 -
  • Do not skip the step of rinsing the garbanzo beans thoroughly or the whole salad will taste like the can
  • Letting it sit for at least 15 minutes before serving makes all the flavors come together better
03 -
  • Use tuna packed in olive oil rather than water, it makes the salad much more luxurious
  • Let the red onion soak in ice water for 10 minutes to remove the harsh raw bite

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