Ingredients:

  • 1 (5 ounce/142g) can of tuna in olive oil, drained
  • 1 (15 ounce/425g) can of chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) celery, finely diced
  • 1/4 cup (30g) fresh parsley, chopped
  • 1/4 cup (30g) fresh dill, chopped
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) sea salt, or to taste
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground, or to taste
  • 1/4 cup (35g) Kalamata olives, pitted and halved (optional)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed.
  2. In a large mixing bowl, flake the drained tuna with a fork. Add the drained and rinsed chickpeas, diced red onion, and diced celery.
  3. Add the chopped parsley and dill to the bowl. If using, add the Kalamata olives.
  4. Pour the prepared dressing over the tuna and chickpea mixture.
  5. Gently toss all ingredients together until evenly coated with the dressing.
  6. Taste the salad and adjust the seasoning if needed. Add more salt, pepper, or lemon juice to your preference.
  7. For best results, cover the salad and chill in the refrigerator for at least 30 minutes to allow the flavors to meld (optional).
  8. Serve chilled or at room temperature.