I love a healthy meal that I can prep at the beginning of the week and have in my refrigerator to eat for easy lunches and more. Even better if that meal can be made from pantry ingredients and refrigerator staples that can be thrown together quickly in one bowl. I always have a a few cans of various beans and tuna which make for a great protein rich base for any salad. This recipe for Greek chickpea and tuna salad is loaded with flavor, cost efficient, and can be made in a hurry, which means you are going to want to have it on hand on the regular.
This Greek Chickpea and Tuna Salad is one of those recipes that was a happy accident resulting from a day that I needed to go to the grocery, but needed lunch before I could make that happen. I ended up using what veggies I had in the fridge plus a can of chickpeas and tuna from the pantry and ended up with a delicious Greek salad that I have been making for myself ever since.
I like to add cucumbers, red onion, olives, fresh dill, pepperoncini peppers, tomatoes, and bell pepper for great flavor and texture and then simply dress the salad with red wine vinegar, olive oil, herbs, salt, and pepper. You could add or omit any vegetables here that you prefer and its also great on top of some crunchy romaine lettuce for a more traditional salad feel. I usually find myself serving this salad up with crackers and calling it a day. This chickpea and tuna salad is great to pack for lunch on the go or to have in the fridge fo an easy meal at home.
Don’t have all of the ingredients? Here are some swaps you can use!
Swap chickpeas for any other bean you might have. White beans would be a great substitute here.
Not a fan of tuna? Simply omit, use canned salmon, or a rotisserie chicken.
Don’t love feta cheese? Just omit it!
Fresh dill is optional, feel free to use a bit of dried dill instead.
Ingredients:
1, 15 oz Can Chickpeas, rinsed and drained
1 Can Tuna in Olive Oil, drained
1/2 Cup Kalamata Olives, Pitted and sliced in half
1 Cup Sliced Cucumbers
1/2 Cup Cherry Tomatoes sliced in half
1/2 Cup Sliced Pepperoncini Peppers
1/4 Cup Thinly Sliced Red Onion
4 Oz. Feta Cheese, Cubed
2 Tbsp. Fresh Dill
1/2 Tsp. Dried Oregano
1/4 Tsp. Red Chili Flakes
1/2 Tsp. Kosher Salt + more if desired
1/2 Tsp. Black pepper
3 Tbsp. Red Wine Vinegar
1 Tbsp. Extra Virgin Olive Oil
Directions:
Mix all ingredients into a large bowl and toss to combine.
Serve immediately or keep in the refrigerator for up to a week.
Note: Feel free to add red bell pepper or serve over lettuce.
How good and EASY does this Greek Chickpea and Tuna Salad look? I can’t wait for you to give this one a try for yourself.
