Protein-Packed Tuna Garbanzo Bean Salad
A quick, nutritious salad that's bursting with flavor, combining creamy tuna, garbanzo beans, and crisp vegetables.
Ingredients
Salad Ingredients
- 1 can tuna, drained Use high-quality tuna packed in water or olive oil.
- 1 can garbanzo beans, drained and rinsed
- 1 medium bell pepper, diced Any color you prefer.
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, finely chopped
Dressing
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Preparation
- Begin by draining and rinsing the garbanzo beans. Then, chop the bell pepper, cucumber, and red onion into small pieces.
- In a large mixing bowl, combine the drained tuna, garbanzo beans, bell pepper, cucumber, onion, and parsley. Give everything a gentle toss.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad mixture and toss gently to combine, ensuring everything is evenly coated.
- Taste the salad and adjust seasoning if needed, adding more salt or pepper to suit your preference.
- Enjoy immediately, or let it chill in the refrigerator for an hour to enhance the flavors further.
Notes
Feel free to customize the salad by adding in your favorite vegetables, such as cherry tomatoes or corn. This salad is best enjoyed cold, so add a little fresh dressing if it seems dry after refrigeration. The salad will stay fresh for up to 2-3 days in an airtight container.