Description
This 30-minute Healthy Tuna Garbanzo Bean Salad is about to become your new lunch obsession – protein-packed, budget-friendly, and impossibly fresh!
Ingredients
Scale
- 2 cans (5 oz each) chunk light tuna in water, drained
- 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
- 1 medium red bell pepper, diced (about 1 cup)
- 1 English cucumber, diced (about 1½ cups)
- ½ red onion, finely diced (about ½ cup)
- ¼ cup kalamata olives, pitted and sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Drain tuna thoroughly in a fine-mesh strainer, then transfer to a large mixing bowl and gently flake with a fork.
- Add rinsed and drained garbanzo beans to the bowl with the tuna and gently fold together.
- Incorporate the diced red bell pepper, cucumber, and red onion into the tuna-garbanzo mixture.
- In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, and dried oregano until well combined. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients and add the kalamata olives, parsley, and mint (if using). Toss gently to combine.
- Allow the salad to rest for at least 15 minutes before serving to let the flavors meld.
- Taste and adjust seasoning if needed, then serve chilled or at room temperature.