Tuna, Chickpea and Red Pepper Salad

Tuna, Chickpea and Red Pepper Salad Recipe
Photo: Ryan Benyi; Styling: Elizabeth Blake

Recipe Time

Prep: 10 Minutes

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


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


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, None 2013;
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