Chickpea salad with Lemon, Tuna, and Olives is the perfect lunch for 2! A fresh, pantry staple meal that is good on the budget and even better for you!
I forget how much I love having tuna for lunch. When we were poor college students, we’d had this mixture of canned tuna, avocado, tomato, black beans, and cilantro every other day and I have to say I miss it! It was simple and an obvious lunch choice for us because of the price and being pretty well balanced health wise. I set out to make this chickpea salad yesterday without the tuna and after I got it all mixed up, I knew it would be made even yummier by throwing in a can of tuna! It took the total time for me to make it from 4.5 minutes to 5 WHOLE MINUTES. Can you handle that?
Quick confession. I don’t like olives. I can barely tolerate the smell of them, let alone allow them in my mouth, but something magical happened in this salad and the olives actually started working for me! I did pat them down a little bit to lessen the amount of olive juice that made it into the mixture, so if you’re not a huge olive fan either, that’s an idea to help you out.
This is a small batch of this salad, but it’s a perfect size for a quick lunch for 2 or enough for 1 person to make for 2 lunches!
Chickpea Salad with Lemon, Tuna, and Olives
- Total Time: 5 mins
- Yield: 2
- 15 oz can chickpeas
- 1 can tuna **optional
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1/3 cup finely chopped red onion
- 1/4 cup minced fresh cilantro
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil (affiliate)
- freshly ground pepper
- Place all ingredients in a small mixing bowl and gently stir until combined.
- Serve alone or with crusty french bread!
- Prep Time: 5 mins
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