This quick and refreshing Tuna Chickpea Salad is packed with protein and flavor. Perfect for a light lunch or post-workout meal, it’s made with simple pantry staples and comes together in under 10 minutes.
Ingredients for High-Protein Tuna Chickpea Salad
This recipe (1X) yields 2 servings
- 1 can tuna (in water or olive oil), drained
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped cucumber
- 1/4 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- salt and black pepper, to taste
- optional: fresh parsley or dill
Instructions:
- In a large bowl, combine tuna, chickpeas, red onion, cucumber, and cherry tomatoes.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over salad and toss until fully coated.
- Garnish with parsley or dill. Serve immediately or refrigerate.
Nutrition Details
High Protein • Healthy Salad • Quick Lunch
High-Protein Tuna Chickpea Salad
⏱ Prep: 10 mins • 🍽 Serves: 2
320
Calories (per serving)
9g
Fat
28g
Carbs
32g
Protein
High-Protein Tuna Chickpea Salad FAQ
FAQ
High-Protein Tuna Chickpea Salad: Frequently Asked Questions
Quick answers for the best flavor, texture, and meal-prep results—every single time.
What kind of tuna works best for this salad? +
Both work great. Tuna in water keeps it lighter, while tuna in olive oil adds extra richness and flavor.
Whichever you use, make sure to drain it well so the salad doesn’t turn watery.
Do I have to rinse the chickpeas? +
Yes—rinsing removes the “canned” taste and extra sodium. It also helps the salad stay fresher and cleaner-tasting,
especially if you’re meal-prepping.
How can I make the salad even higher in protein? +
Easy upgrades: add a boiled egg, a scoop of Greek yogurt (instead of some olive oil), extra tuna,
or a sprinkle of feta. You can also serve it with a high-protein wrap or cottage cheese on the side.
Can I make this ahead for meal prep? +
Absolutely. It keeps well in the fridge for up to 3 days. For the freshest crunch, store the dressing separately
and mix right before eating, or add cucumber and tomatoes at the last moment.
What are the best ways to serve it? +
Serve it in a bowl, stuffed into pita, wrapped in lettuce, or spooned onto toast.
It’s also amazing over greens with extra lemon, or with crackers for a quick snack plate.
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