Hearty Tuna and Garbanzo Bean Salad (Printable Version)
Tender tuna, creamy garbanzo beans, crisp vegetables, and zesty lemon-herb dressing come together in this satisfying Mediterranean-style dish ready in just 15 minutes.
# What You Need:
→ Proteins
01 - 2 (5 oz) cans tuna in olive oil, drained
02 - 1 (15 oz) can 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 Make It:
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 Suggestions:
01 -
- It comes together in literally 15 minutes with ingredients you probably already have
- The combination of creamy beans and savory tuna feels substantial without being heavy
- It actually tastes better after sitting in the fridge for a few hours
02 -
- Resist the urge to skip the resting time, the flavors need at least 15 minutes to become friends
- The salad will keep in the fridge for 3 days but the tomatoes will get softer each day
- If making ahead, add the dressing right before serving so nothing gets soggy
03 -
- Use a potato masher to lightly mash some of the chickpeas, theyll coat everything in creaminess
- Let the red onion soak in cold water for 10 minutes if you find it too sharp