Ingredients
Scale
- 15 oz can of chickpeas, rinsed and drained
- 5-6 oz canned tuna
- 1/2 cup sliced red onion
- 1 cup corn kernels, canned or frozen
- 1 cup cherry tomatoes, halved
- 2 persian cucumbers, halved lengthwise and thinly sliced
- 1/2 cup feta, crumbled
- 1/2 cup parsley, chopped
- 2 stalks green onions, thinly sliced
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 2 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp ground black pepper
- 1/4 tsp crushed red pepper flakes
Instructions
- In a large bowl, combine all ingredients for the chickpea tuna salad. For canned corn, rinse under cold water and drain. If using frozen corn, thaw and drain as well.
- In a small bowl, whisk together the dressing ingredients until well combined.
- Pour the dressing over the salad and toss everything together until well mixed.
- Taste and adjust seasoning if needed. Serve and enjoy!
Notes
Feel free to customize by adding your favorite vegetables or herbs.
This salad is best served fresh but can be stored in the refrigerator for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.