Chickpea Tuna and Tomato Salad

Caper and Olive
by Caper and Olive
2 servings
10 min

I am the self-proclaimed salad queen! I can make a salad out of pretty much anything and I love to keep things interesting by creating salads of different ingredients, tastes and textures.

One base that I love for a "non-traditional" salad are chickpeas. They are packed with protein, they are creamy and delicious! In this salad I love to add some tuna packed in olive oil, fresh grape tomatoes, some capers from a salty bite and toss in some baby arugula for a peppery finish. This is one of my absolute favorite salads and it comes together in under ten minutes.

If you are a meal "prepper" this is a great salad to make on Sunday and portion out. Depending on the size of your container, this recipe will make 2-3 lunch size portions.

Chickpea Tuna and Tomato Salad
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 1 15oz can of chickpeas, drained and rinsed
  • 1 4 oz can of tuna in olive oil, drained 
  • 1 large tomato, roughly chopped
  • 2 tbsp capers, drained and rinsed
  • 2 tbsp extra virgin oil
  • 1 tbsp white wine vinegar
  • 2 cups baby arugula
  • freshly ground black pepper, to taste

In a large bowl, flake in the drained tuna. Its ok if it didn’t fully drain and there are still some drops of oil.  It makes the salad extra yummy.
Add in the roughly chopped tomatoes, capers and arugula along with the drained and rinsed chickpeas. Toss of the ingredients together until well combined.
Lastly, finished it off by drizzling the extra virgin olive oil, a splash of white wine vinegar and some freshly ground black pepper to taste. Toss gently and serve.
Caper and Olive
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