This delicious chickpea tuna and kidney bean salad is great as a side dish. It is also loaded enough to be eaten as a standalone meal.
Creamy from Greek yoghurt and a hint of mayo, it brings some freshness with it from arugula leaves and lemony garlic dressing.
ingredients
- Chickpeas, tuna, and kidney beans.
- Bell pepper.
- Cucumber.
- Red onion.
- Greek yoghurt and mayo - Feel free to use light mayonnaise, if you prefer.
- Avocado.
- Capers.
- Oregano.
- Arugula and fresh parsley or cilantro.
- Salt and pepper, to taste.
- Lemon olive oil dressing - I like to use my lemon olive oil dressing as it brings out the flavors in this salad.
how to make it
- Combine all the salad ingredients in a bowl, except for the arugula.
- Prepare and pour in the salad dressing, then stir to combine.
- Fold in the arugula and parsley or coriander.
- Taste and adjust the seasoning if needed, then serve.
can I use other salad dressings?
Yes, you can easily switch up the dressing depending on what you have on hand or what you are in the mood for.
This salad also pairs with pesto balsamic dressing, apple cider Italian dressing, and sugar-free balsamic vineigrette.
serving suggestions
I like to spoon it over a bed of fresh greens or extra arugula for an even lighter option.
For something more filling, serve it with warm flatbread, roti, pita, or garlic bread. It also pairs well with tortilla chips for a simple, no-cook meal.
If you are putting together a larger spread, this salad works nicely alongside grilled chicken, fish, or other Mediterranean-style dishes.
refregeration
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
If making ahead, you can keep the arugula separate and add it just before serving to keep it fresh and crisp.
Give the salad a quick stir before serving, and adjust the seasoning if needed.
Enjoy making this recipe! Be sure to give it a review ⭐ below! Also don't forget to subscribe to our Newsletter for more delicious recipes!
📖 Recipe
Chickpea Tuna Kidney Bean Salad
Equipment
Ingredients
- 1 15.5 oz / 440 g can chickpeas, drained and rinsed
- 1 5 oz / 140 g can tuna, drained
- 1 cup 10 oz / 285 g kidney beans, drained and rinsed
- 1 bell pepper diced
- ½ English cucumber diced
- 2 tablespoon mayonnaise
- ½ cup 120 g Greek yogurt
- 1 teaspoon oregano
- A handful chopped parsley or coriander
- 2 cups arugula washed and dried
- 2 tablespoon capers drained
- 1 small avocado diced
- 1 medium red onion diced
- Salt and pepper to taste
- 3 tablespoon lemon olive oil dressing (use more or less, to taste)
Instructions
- Add the chickpeas, tuna, and kidney beans to a large bowl.
- Next, add the bell pepper, cucumber, red onion, capers, avocado, mayonnaise, Greek yoghurt, oregano, salt, and pepper.
- Stir in the mayonnaise, Greek yoghurt, oregano, salt, and pepper.
- Pour in the lemon dressing, then gently mix until everything is well combined.
- Fold in the arugula and chopped herbs, tossing lightly.
- Taste and adjust the seasoning if needed. Serve immediately.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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