Hearty Tuna Garbanzo Bean Salad (Print Version)

Robust Mediterranean tuna and chickpea salad with crisp vegetables and zesty lemon dressing

# What You Need:

01 - 2 cans (5 oz each) tuna in olive oil, drained

02 - 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed

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

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

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.

01 -

It comes together in fifteen minutes flat and tastes even better after sitting in the fridge for a few hours
The creamy beans and tender tuna make each bite feel substantial while still light enough for summer

02 -

Letting the salad sit for even thirty minutes makes a huge difference as the beans absorb the dressing
The garlic needs to be minced very finely so you do not bite into a raw chunk

03 -

Drain the tuna well but do not press out all the olive oil or the salad will be dry
Mix the dressing directly into the main bowl if you want to save cleanup time