Photo by: Photo: Ryan Benyi; Styling: Elizabeth Blake

Tuna, Chickpea and Red Pepper Salad

  • Yield: Serves 6


  • 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.

Nutritional Information

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

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Tuna, Chickpea and Red Pepper Salad Recipe