Chickpea Tuna Kidney Bean Salad

Chickpea and tuna salad with avocado and arugula with some tortilla chips and lemon wedges.

Chickpea Tuna Kidney Bean Salad

This chickpea tuna and kidney bean salad is fresh, creamy, and full of flavor. With avocado, arugula, and simple lemon dressing, it is perfect as a quick meal or side.

Course Dinner, Lunch, Salads, Side Dish

Cuisine Mediterranean, World Cuisine

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 178kcal

Author Kate Hahnel

Equipment

Measuring cups and spoons
mixing bowls and spoons

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.

Nutrition