Chickpea Tuna Salad with Green Olives
This chickpea tuna salad is delicious on its own and a life saver for meal-prepped lunches through the week. You can even use it as a base for protein-packed sandwiches, wraps and tuna melts, or enjoy it with crackers for a mid-afternoon snack. Just mix everything together and you’ll have lunch in minutes!
Ingredients
- 1 19 oz can chickpeas, drained and rinsed
- 2 tins tuna (I use sustainable skipjack)
- 1 celery stalk chopped
- 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.