Spoon Simple
Mediterranean Chickpea and Tuna Salad Bowls
A vibrant and refreshing bowl packed with protein from chickpeas and tuna, tossed with crisp vegetables and a light lemon-herb dressing. Quick, healthy, and perfect for a light yet filling dinner.
Prep 15 min
Cook 0 min
Total 15 min
Serves 4
Ingredients
Step 1 — For the Lemon-Dill Vinaigrette
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Step 2 — For the Salad Base
- 2 (5 oz) cans tuna in water, drained
- 2 (15 oz) cans chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup chopped fresh parsley
- Optional: 4 cups mixed greens or spinach
Instructions
- 1
Prepare the Vinaigrette
In a small bowl or jar, whisk together the olive oil, lemon juice, dill, Dijon mustard, salt, and pepper until well combined. Set aside.
- 2
Combine Salad Ingredients
In a large bowl, combine the drained tuna, rinsed chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives, and chopped parsley. If using mixed greens, add them to the bowl.
- 3
Dress the Salad
Pour the prepared vinaigrette over the salad ingredients. Toss gently to coat everything evenly.
- 4
Serve
Divide the salad among four bowls and serve immediately. This can be served as is, or over a bed of mixed greens if desired.
Nutrition per serving: 520 cal · 38g protein · 35g carbs · 28g fat · 10g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
