Chickpea and Tuna Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A refreshing Mediterranean salad combining protein-rich chickpeas and tuna with bright lemon vinaigrette and fresh herbs, perfect for a light lunch or dinner. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, canned tuna in olive oil, drained, cucumber, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups canned chickpeas, drained and rinsed
• 6 oz canned tuna in olive oil, drained
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 1/2 cups drained and rinsed canned chickpeas, 6 oz drained canned tuna in olive oil, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 tsp dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
3. Step 3: Pour the lemon vinaigrette over the salad mixture and toss gently until everything is evenly coated.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld, then serve chilled or at room temperature.