Hearty Tuna and Garbanzo Bean Salad (Printable)

Robust salad with tender tuna, creamy beans, crisp vegetables, and zesty lemon-herb dressing. Ready in 15 minutes.

# What You'll Need:

→ Proteins

01 - 2 (5 oz) cans tuna in olive oil, drained
02 - 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, thinly sliced
06 - 1/4 cup pitted Kalamata olives, sliced
07 - 1/4 cup fresh parsley, chopped

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp Dijon mustard
11 - 1 small garlic clove, finely minced
12 - 1/2 tsp dried oregano
13 - Salt and freshly ground black pepper, to taste

# How-to Steps:

01 - In a large salad bowl, combine the drained tuna and garbanzo beans.
02 - Add the cherry tomatoes, cucumber, red onion, olives, and parsley to the bowl.
03 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well emulsified.
04 - Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
05 - Taste and adjust seasoning if needed. Serve immediately, or refrigerate for up to 3 hours to allow flavors to meld.

# Expert Pointers:

01 -
  • It comes together in literally fifteen minutes, which means more time for actually eating lunch instead of preparing it
  • The combination of creamy beans and meaty tuna makes it surprisingly filling, like a salad that actually respects your hunger
02 -
  • This salad actually gets better after sitting for an hour or two, so don't stress about serving it immediately
  • The garlic will get more assertive over time, so if you're sensitive to raw garlic, start with half a clove
03 -
  • Drain your tuna really well but don't squeeze the life out of it, that olive oil is carrying flavor
  • Let your dressed salad sit for at least ten minutes before serving to let everything get properly acquainted

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