Ingredients
2 cans (5 oz each) canned tuna in water, drained
1 (15 oz) can chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup finely chopped red onion
1/2 cup diced bell pepper (any color)
1/2 cup diced celery
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp sea salt
1 tbsp honey or maple syrup (optional, for sweetness)
Instructions
In a large bowl, combine drained tuna, chickpeas, cucumber, red onion, bell pepper, celery, parsley, and cilantro.
In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic powder, cumin, paprika, and sea salt. Stir in honey or maple syrup if using.
Pour dressing over salad and toss until evenly coated. Taste and adjust seasonings if needed.
Serve immediately or refrigerate for up to 2 days.
Notes
Drain chickpeas thoroughly to avoid sogginess.
For vegan version, substitute tuna with mashed chickpeas and use vegan mayo instead of regular (not mentioned in content).
Store in airtight containers for up to 24 hours. Add toppings like avocado or feta cheese (if halal-certified) before serving.
- Prep Time: 15
- Category: High Protein Meals
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Balanced
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 40mg