Hearty Tuna Garbanzo Bean Salad (Printable)

Robust Mediterranean bowl with tuna, chickpeas, and crisp vegetables in zesty lemon-herb dressing.

# What You'll Need:

→ Proteins

01 - 2 cans (5 oz each) tuna in olive oil, drained
02 - 1 can (15 oz) garbanzo beans, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, thinly sliced
06 - 1/4 cup pitted Kalamata olives, sliced
07 - 1/4 cup fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1/2 tsp dried oregano
13 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a large salad bowl, combine the drained tuna and garbanzo beans.
02 - Add the cherry tomatoes, cucumber, red onion, olives, and parsley to the bowl.
03 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well emulsified.
04 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
05 - Taste and adjust seasoning if needed. Serve immediately, or refrigerate for up to 3 hours to allow flavors to meld.

# Expert Tips:

01 -
  • Its the kind of lunch that actually keeps you full until dinner without that heavy afternoon slump
  • The Mediterranean flavors hit different when you let the dressing soak into everything for a bit
02 -
  • The salad gets better after an hour in the fridge so dont stress about making it last minute
  • Red onion mellows out significantly once it hangs out in the lemon dressing
03 -
  • Let the salad come to room temperature before serving if youve refrigerated it the flavors pop more
  • Save a splash of the olive oil from the tuna cans to whisk into your dressing for extra depth

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