Description
A refreshing and protein-packed Greek Chickpea and Tuna Salad combining hearty chickpeas, flavorful tuna, briny Kalamata olives, fresh cucumbers, tangy cherry tomatoes, spicy pepperoncini, and creamy feta cheese. Tossed with a zesty red wine vinegar and olive oil dressing, this salad is perfect for a quick, healthy meal or snack that can be enjoyed immediately or stored for several days.
Ingredients
Scale
Salad Ingredients
- 1 (15 oz) Can Chickpeas, rinsed and drained
- 1 Can Tuna in Olive Oil, drained
- 1/2 Cup Kalamata Olives, pitted and sliced in half
- 1 Cup Sliced Cucumbers
- 1/2 Cup Cherry Tomatoes, sliced in half
- 1/2 Cup Sliced Pepperoncini Peppers
- 1/4 Cup Thinly Sliced Red Onion
- 4 Oz. Feta Cheese, cubed
- 2 Tbsp. Fresh Dill, chopped
Seasonings and Dressing
- 1/2 Tsp. Dried Oregano
- 1/4 Tsp. Red Chili Flakes
- 1/2 Tsp. Kosher Salt, plus more if desired
- 1/2 Tsp. Black Pepper
- 3 Tbsp. Red Wine Vinegar
- 1 Tbsp. Extra Virgin Olive Oil
Instructions
- Prepare Ingredients: Rinse and drain the canned chickpeas thoroughly to remove excess sodium and liquid. Drain the tuna from its olive oil and set aside to prevent over-saturation of the salad.
- Combine Salad Components: In a large mixing bowl, add the chickpeas, drained tuna, sliced Kalamata olives, sliced cucumbers, halved cherry tomatoes, sliced pepperoncini peppers, thinly sliced red onion, and cubed feta cheese. Sprinkle the fresh chopped dill evenly over these ingredients.
- Add Seasonings and Dressing: Sprinkle the dried oregano, red chili flakes, kosher salt, and black pepper over the mixed salad ingredients. Drizzle the red wine vinegar and extra virgin olive oil evenly to dress the salad.
- Toss to Combine: Using salad tongs or two large spoons, gently toss all ingredients together to ensure an even coating of the dressing and seasonings without breaking the tuna or feta cubes.
- Serve or Store: Serve the salad immediately for the freshest flavor and texture. Alternatively, refrigerate the salad in an airtight container for up to one week, allowing the flavors to meld further over time.
Notes
- For a lower sodium version, rinse the canned chickpeas and tuna thoroughly and adjust salt to taste.
- The salad can be served on a bed of greens or with pita bread for a more substantial meal.
- Fresh dill complements the salad well; if unavailable, substitute with fresh parsley or omit.
- The red chili flakes add a subtle heat but can be omitted or adjusted according to your spice preference.
- Make sure to slice the pepperoncini and onions thinly for better texture integration.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
Keywords: Greek salad, chickpea salad, tuna salad, healthy salad, Mediterranean salad, protein salad, easy recipe
