Chickpea Tuna Salad with Green Olives
Delicious on its own, this simple Chickpea Tuna Salad is a life saver for meal-prepped lunches, in sandwiches or just for snacking. Ready in minutes!
Ingredients
- 1 19 oz can chickpeas, drained and rinsed
- 2 tins tuna 340 grams or 12 oz total
- 1 celery rib sliced
- ½ cup green olives, smashed
- Flat leaf parsley about 4 sprigs, chopped
- 1 tablespoon extra-virgin olive oil
- Juice of one lemon
- Coarse sea salt and freshly ground black pepper
Instructions
- Add all ingredients to a medium-sized bowl and stir together until combined. Taste and adjust seasonings as desired.
- Serve with toasted crusty bread!
Notes
Storage: Leftover chickpea tuna salad will keep well in an airtight container in the fridge for up to 5 days.