Tuna Chickpea Salad

As we approach Spring, I get excited when it comes to colorful, vibrant foods – I know… what a food nerd! (lol)

I quickly tossed up this salad for a quick and light lunch, using chickpeas and tuna that perfectly satisfied my hunger until my mid-day snack.

If you are packing it as a lunch for work, be sure to separate the tahini and lemon juice, that way the Tuna Chickpea Salad isn’t ruined until you are ready to eat it.

With regards to the chickpeas, I pre-soak, boil and store all of my legumes and grains, until ready for use (instructions at the end of this recipe).

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Using Raw Legumes

Soak for at least 24 hours
Drain, rinse and boil to desired tenderness
Store in a lightly sealed container
Fill container with cold water, and keep in refrigerator for up to a week

4 Comments Add yours

  1. Marian Evans says:

    Hi Grace,

    I make a tuna salad, but yours has added colour and pizaz!

    I’ll have to try this one out. Looks so inviting.

    You’ve given me some great ideas.


    1. Thanks Marian.
      You can really add any veggies or legumes really. Try black beans, or lentils even 🙂

  2. Rema says:

    This looks so delicious. Great for packed lunches to work!

    1. Thanks Rema!
      Just be sure to separate your dressing, so the ingredients do not go to mush.

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