Tuna and Chickpea Salad with Lemon
A refreshing and satisfying salad featuring canned tuna, chickpeas, and red onion, dressed with a zesty lemon and olive oil vinaigrette.
15 min
Prep
4
Serves
320
Calories
Macros · per serving
25g protein
20g carbs
16g fat
Ingredients
For 4 servings
- 2 cans canned tuna
- 1 can chickpeas
- 1 red onion
- 1 lemon
- 4 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 2 tablespoons parsley
Instructions
- 1
Drain and rinse the chickpeas, then place them in a large bowl.
- 2
Drain the canned tuna and add it to the chickpeas, flaking it with a fork.
- 3
Finely chop the red onion and add it to the bowl.
- 4
Juice the lemon and add the juice to the bowl along with the olive oil.
- 5
Season the salad with salt and black pepper to taste.
- 6
Chop the parsley and sprinkle it over the salad.
- 7
Toss everything together until well combined and serve.
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