Tuna, Chickpea and Red Pepper Salad

Tuna, Chickpea and Red Pepper SaladRecipe
Photo: Ryan Benyi; Styling: Elizabeth Blake
Serves 6

Cost per Serving:



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2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
1/3 cup olive oil
3 5-oz. cans light tuna, drained and flaked
2 15-oz. cans chickpeas, drained, rinsed, coarsely chopped
1 4 1/2-oz. jar roasted red peppers, drained, cut into 1/4-inch dice (about 3/4 cup)
18 to 20 pitted black olives, halved or quartered (about 1/2 cup)
2 tablespoons chopped fresh parsley


Prep: 10 Minutes
In a large bowl, combine vinegar, mustard, 1/4 tsp. salt and 1/8 tsp. pepper. Whisk until salt has dissolved. Slowly whisk in olive oil until incorporated. Add tuna, chopped chickpeas, roasted peppers and olives to bowl and stir until well combined. Taste and season with additional salt and pepper, if desired. Cover and chill until ready to pack. Serve salad over greens or on bread or crackers, if desired.

Created date

August 2012

Nutritional Information

Calories 371
Fat 15 g
Satfat 3 g
Protein 25 g
Carbohydrate 34 g
Fiber 7 g
Cholesterol 21 mg
Sodium 831 mg