Chickpea and tuna salad is one of my favorite salads and this version is shelf stable and right from my pantry! You can also make this with fresh ingredients if you have them available. Change out your vegetables and flavors, use what you have.
Ingredients and Variations
Ingredients: Canned chickpeas, dried onions, dried kale, canned tomatoes, canned tuna, olive oil, red wine vinegar, garlic powder, hard boiled eggs, salt and pepper.
Variations: You can change out the beans, canned salmon can be used instead and any vegetable you like can be added. Add a tablespoon of pesto. Use the vinegar you like or use lemon juice. Change up the flavor by adding taco seasoning and cheese or Greek seasoning and lemon juice.
Chickpea & Tuna Salad
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings5
minutesFast, delicious and protein packed!
Ingredients
2 16 oz cans 2 chickpeas, drained and rinsed
2 5 oz cans 2 tuna, drained
1 14.5 oz can 1 diced tomatoes
1/2 cup 1/2 dried kale or spinach
1/4 cup 1/4 dried onion flakes
4 4 hardboiled eggs, peeled and diced
1/3 cup 1/3 extra virgin olive oil
1/3 cup 1/3 red wine vinegar
1 tsp 1 salt
1/2 tsp 1/2 pepper
1/2 tsp 1/2 garlic powder
Directions
- Mix everything together and let set 10 minutes. Best if made ahead and refrigerated.
