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Mediterranean Chickpea & Tuna Salad with Olives Recipe

Mediterranean Chickpea & Tuna Salad with Olives recipe


This is a yummy salad with chickpeas, tuna, and fresh veggies. It has tomatoes, onions, and olives. You mix it all with lemon and olive oil. It's good for lunch or dinner and is very healthy!


600 g canned chickpeas, with liquid
300 g cherry tomatoes, halved
100 g pitted Kalamata olives
2 small red onions, thinly sliced
2 lemons, juiced
2 x 120 g cans of tuna in olive oil, drained
20 g fresh parsley, chopped
70 g baby spinach leaves
60 ml extra virgin olive oil
Salt and pepper to taste


Pour the canned chickpeas into a saucepan, including the liquid. Heat over medium heat until it simmers. Let it cook for 5 minutes, then turn off the heat.
In a large bowl, combine the halved cherry tomatoes, sliced red onions, and Kalamata olives. Season with salt and pepper, and add the juice of one lemon. Mix well.
Drain the chickpeas and add them to the bowl with the tomato mixture. Add the drained tuna and toss gently to combine.
Stir in the baby spinach leaves and chopped parsley. Drizzle with extra virgin olive oil and add more lemon juice to taste.
Adjust the seasoning with salt and pepper, then serve the salad on plates or in a large serving dish.

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