Tuna Chickpea Feta Salad (Print Version)
A fresh, filling no-cook tuna chickpea feta salad with cucumber, tomatoes, avocado, parsley, and lemon Dijon dressing.
# Ingredients:
For the salad
01 -
2 cans (15 oz each, 425 g each) chickpeas, drained and rinsed
02 -
2 cans (5 oz each, 142 g each) tuna, drained
03 -
1 English cucumber, diced
04 -
1 cup (150 g) cherry tomatoes, halved
05 -
1/3 cup (45 g) finely diced red onion
06 -
2 celery stalks, diced
07 -
1 ripe avocado, diced
08 -
1/3 cup (12 g) chopped fresh parsley
09 -
2/3 cup (100 g) crumbled feta cheese
For the lemon Dijon dressing
10 -
3 tablespoons extra-virgin olive oil
11 -
2 tablespoons fresh lemon juice, plus more to taste
12 -
1 teaspoon Dijon mustard
13 -
1/2 teaspoon garlic powder
14 -
1/2 teaspoon fine salt
15 -
1/4 teaspoon black pepper
# Instructions:
01 -
Rinse the chickpeas well and let them drain. Drain the tuna and flake it gently into bite-size pieces.
02 -
Whisk the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small bowl until slightly creamy.
03 -
Add chickpeas, tuna, cucumber, tomatoes, red onion, celery, parsley, and feta to a large bowl.
04 -
Pour the dressing over the salad and fold gently until everything is coated. Avoid heavy stirring so the tuna and feta stay in visible pieces.
05 -
Fold in the avocado last. Refrigerate for 15-20 minutes, then taste and adjust with more lemon juice, salt, or pepper before serving.
# Notes:
01 -
Best served chilled after a 15-20 minute rest.
02 -
Add avocado shortly before serving for the freshest texture.
03 -
Store leftovers without extra avocado for up to 3 days in the refrigerator.