How to make a Tuna, Chickpea & Quinoa Salad

Recipe by @7kidskitchen7

Tuna, Chickpea & Quinoa Salad

Serves 4

Ingredients

2 cans tuna, drained

1 cup cooked quinoa (about ⅓ cup dry)

1 cup canned chickpeas, drained and rinsed

1 cup cucumber, diced

1 cup cherry tomatoes, halved

½ cup pickled red onions, thinly sliced

¼ cup parsley, chopped

¼ cup walnuts, roughly chopped

Dressing

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

Salt & freshly ground black pepper, to taste

Instructions

Cook the quinoa (if you haven’t already) according to package instructions. Let cool to room temperature.

Make the dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.

Assemble the salad: In a large bowl, combine tuna, quinoa, chickpeas, cucumber, tomatoes, pickled red onions, parsley, and walnuts.

Dress and toss: Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning if needed.

Serve: Enjoy immediately, or refrigerate for up to 2 days for the flavors to meld even more.

Tip: For extra flavor, drizzle with a little of the brine from the pickled onions before serving.

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Come make a quick and healthy lunch with me using Wild Planet Tuna. Today we’re making a tuna, chickpea, and cucumber salad. Start by whisking together the dressing. It’s olive oil, lemon juice, mustard, salt, and pepper. Then add in two cans of Wild Planet tuna, the only tuna we use. Cooked quinoa, chickpeas, cucumber, tomatoes, walnuts, pickled red onions, and fresh parsley. Then give everything a good mix. You can enjoy it just like that, but I love serving mine in these crisp little romaine cups with an extra sprinkle of parsley. This recipe could not be easier and is perfect for meal prep. It’s so good. Even the kids love it. Let me know if you make it. [Music]