For the dressing
- 1 clove Garlicgrated
- 2 tbsp Olive oilextra-virgin
- 2 tbsp Lemon juicefreshly squeezed
- pinch Sea salt
For the salad
- ½ cup Quinoa
- 2 cups Waterdivided
- ½ tsp Sea salt
- 1 (7 oz) Can of tunawater-packed, drained
- 2 cups Baby spinachloosely packed
- 1 (14 oz) can Chickpeasrinsed & drained
- â…“ cup Celeryfinely chopped
- â…“ cup Cilantroleaves, chopped
- â…“ cup Fresh mintchopped
- 2 Spring onionsfinely sliced
- 8 Cherry tomatoesquarted
Quinoa, Tuna, and Chickpea Salad
I have been working from home a couple of days a week for the last few years and I find that this Quinoa, Tuna, and Chickpea Salad puts in an appearance in my WFH kitchen at least once every two weeks. It is protein-filled which means that it fills me up and keeps me feeling full for longer than most other salads do.
Start by making the dressing from garlic, olive oil, lemon juice and sea salt. As your quinoa is cooking, assemble the salad in a large bowl by combining tuna with spinach, chickpeas, celery, cilantro, mint, spring onions, and cherry tomatoes. Once quinoa is cooked, fluff it and add it to the salad bowl. Drizzle the dressing over the salad and stir well.
To make my version of Quinoa, Tuna, and Chickpea Salad, you will need the following ingredients:
Steps to make Quinoa, Tuna, and Chickpea Salad
1 | Make dressing | 2 |
Mix 1 medium grated garlic clove, 2 tablespoons of extra-virgin olive oil, 2 tablespoons of lemon juice and a pinch of sea salt together in a small bowl. Set aside. | ||
2 | Start to cook quinoa | 7 |
Place ½ a cup of quinoa in a small bowl. Pour 1 cup of boiling water over the quinoa and leave to soak for 5 minutes. Drain the quinoa using a sieve and wash well while running your fingers through it under cold, running water. | ||
3 | Cook quinoa through | 20 |
Place the washed quinoa in a small saucepan with 1 cup of water and ½ a teaspoon of sea salt. Bring the contents to a boil, before reducing heat to medium-low. Cover the pan and simmer for about 15 minutes, until the water has been absorbed. Remove the pan from the heat and leave to sit for about 5 minutes with the lid still on. | ||
4 | Assemble the salad | 2 |
As the quinoa is cooking, mix 1 drained can of tuna with 2 cups of baby spinach, a can of chickpeas, â…“ cup of celery, â…“ cup cilantro, â…“ cup mint, 2 spring onions and 8 cherry tomatoes in a large mixing bowl. | ||
5 | Add quinoa and dressing | 2 |
Use a fork to fluff up and separate the quinoa before adding to the salad ingredients in the bowl. Pour over the dressing and stir well to coat all ingredients. | ||
6 | Serve | |
Serve immediately and enjoy. | ||
Recipe Reviews
Refreshing and perfect for my current diet I brought some to my work for lunch and it filled me up for sure.
Really flavorful and tasty salad, didn't add any tuna in it though because not a fish person but i put some in my hubbys and he was drooling lol!
Didn't really like the tuna and chickpea together but I'll play around with this recipe for sure.
My kids actually ate all of it first thing I've ever gotten them to eat that was healthy lol totally bookmarking this page.
Toss some vinegar in this and you got yourself a 5 star meal!!
Quinoa and tuna salad..mm-mm my favorite.
Not gonna lie, I liked the grape salad a lot more until I decided to squeeze some lemon in this salad..really makes the flavor pop because tuna and lemon are the perfect combination.
Salad is usually my enemy but today I felt the strong urge to taste some green! So made this and honestly have no regrets it was crunchy and delish.
Fantastic simple and affordable recipe exactly what I was looking for thanks so much.
Most delicious chickpea filled salad and tuna i've ever had the pleasure of eating.
Healthiest salad I've made ever! Thanks!
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