Simple Tuna Garbanzo Bean Salad
A quick, healthy, and filling salad made with canned tuna and garbanzo beans, perfect for lunches or light dinners.
Ingredients
Main Ingredients
- 1 can canned tuna, drained (packed in water or olive oil)
- 1 can garbanzo beans (chickpeas), rinsed and drained
- 1/2 cup red onion, finely chopped (soak in cold water 5 minutes to mellow if desired)
- 1 cup cherry tomatoes, halved
- 1 piece cucumber, diced (English or Persian cucumbers are less seedy)
- 2 tablespoons olive oil (extra virgin for flavor)
- 1 tablespoon lemon juice (fresh is best; bottled works in a pinch)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Drain the tuna well and flake it into bite-size pieces into a large mixing bowl.
- Add the rinsed, drained garbanzo beans, chopped red onion, halved cherry tomatoes, and diced cucumber. Toss gently to combine.
- In a small bowl, whisk the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper until emulsified. Taste and adjust seasoning.
- Pour the dressing over the salad and toss so everything is coated evenly.
- Garnish with chopped fresh parsley and serve immediately, or chill for 10–20 minutes for the flavors to meld.
Notes
This salad is versatile and can be served over greens, stuffed into pita, or enjoyed with pita and hummus. Store leftovers in the fridge for up to 3 days, but separate dressing to maintain texture.