Fresh, crunchy vegetables and a vibrant lemon-Dijon vinaigrette make this a lighter alternative to the traditional, mayonnaise-heavy tuna salad.
Serving Size: 294g
Prep Time: 12 minutes
Total Time: 15 minutes
Nutrition Facts: 257 calories / 21g carbs / 20.5g protein / 10g fat
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-12 oz can (255g) chunk light tuna in water (drained)
- 1-16 oz can (253g) chickpeas (rinsed and drained)
- ½ medium (75g) red onion (diced)
- 1 medium (150g) cucumber (chopped)
- 1 cup bell pepper (148g), assorted colors (diced)
- 10 (90g) pimento stuffed queen olives (chopped)
- ½ cup (56g) reduced fat feta cheese
- ¾ cup (45 g) parsley, leaves only (chopped)
- Whisk together lemon juice, Dijon mustard, olive oil, garlic, salt, and pepper in a small bowl. Set aside.
- In a large bowl, mix together tuna, chickpeas, red onion, cucumber, red bell pepper, olives, feta, and parsley.
- Drizzle salad with dressing then toss to combine.
- Serve cold with crackers or pita chips (macros not included).
- Dressing can be made in advance and stored in an airtight container in the refrigerator for up to seven days. Assembled salad will keep refrigerated for up to three days.
- Queen olives are a larger variety of green olive. Feel free to substitute any variety of olives for the same weight. Options for substitutions include Kalamata, Manzanilla, Cerignola, or even traditional black olives.