This chickpea and tuna salad recipe is light, healthy and delicious! It’s the perfect antidote to a hot, muggy day when the thought of turning on the oven or cooking over a hot grill makes you cringe.
Chickpeas and albacore tuna are tossed together with garlic, red onion, and fresh basil then lightly dressed with Olive oil and red wine vinegar. Parmesan is shaved generously over top with a squeeze of fresh lemon and it is served over a bed of salad greens. Fresh and simple.
I love the flavors and textures of this salad, which comes from my Mom. The buttery chickpeas, salty tuna, bite from the Parmesan, sweet basil, zing of the pungent garlic and onion, and the brightness of the lemon all come together to make a wholesome and satisfying salad.
Light, healthy and delicious chickpea and tuna salad!
- In a medium bowl flake the tuna apart with a fork. Toss with the beans, garlic and onion.
- Add the olive oil, vinegar and basil, toss well. Season with salt and pepper to taste. Refrigerate for at least an hour before serving to allow the flavors to develop.
- Serve over salad greens with Parmesan cheese and lemon wedges, if desired. Best eaten the same day it’s made.