Description
A hearty and nutritious salad combining protein-rich tuna with fiber-packed garbanzo beans, fresh vegetables, and a bright lemon-herb dressing.
Ingredients
Scale
- 2 cans (5 oz each) tuna in water, drained
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1/2 red onion, finely diced
- 2 celery stalks, chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons capers (optional)
- 1/4 cup cherry tomatoes, halved
Instructions
- 1. Drain and rinse garbanzo beans thoroughly, then pat dry with paper towels.
- 2. Break up drained tuna with a fork into bite-sized chunks in a large bowl.
- 3. Add garbanzo beans to the tuna and gently combine.
- 4. Add diced red onion and chopped celery to the mixture.
- 5. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, and garlic powder.
- 6. Pour dressing over the tuna and bean mixture, folding gently to coat.
- 7. Add fresh parsley, capers if using, and cherry tomatoes.
- 8. Season with salt and pepper to taste.
- 9. Refrigerate for at least 15 minutes before serving to allow flavors to meld.
Notes
Store covered in refrigerator for up to 4 days. Tastes even better the next day as flavors develop.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g