Tuna, Chickpea and Red Pepper Salad

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Photo: Ryan Benyi; Styling: Elizabeth Blake
Recipe from All You


  • 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 Time:

  1. 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.

September 2012

Also featured in: Back to School Special, All You, 2013

Nutritional Information

  • Calories: 371
  • Fat: 15g
  • Saturated fat: 3g
  • Protein: 25g
  • Carbohydrate: 34g
  • Fiber: 7g
  • Cholesterol: 21mg
  • Sodium: 831mg