Best 6 Tuna Chickpeas And Broccoli Salad Recipes
## Tuna, Chickpeas, and Broccoli Salad: A Trio of Health and Flavor
If you're looking for a healthy and delicious salad that's packed with protein, fiber, and vitamins, then this tuna, chickpeas, and broccoli salad is the perfect dish for you. This salad is made with a combination of canned tuna, cooked chickpeas, broccoli florets, red onion, celery, and a tangy dressing made with mayonnaise, Dijon mustard, lemon juice, and herbs. It's a great option for a light lunch or dinner, and it's also perfect for picnics and potlucks.
In addition to the main recipe, this article also includes variations for a tuna-free salad, a vegan salad, and a low-carb salad. So whether you're looking for a classic tuna salad or something a little different, you're sure to find a recipe that you'll love.
MEDITERRANEAN CHICKPEA TUNA SALAD
What's better than a nutritious lunch that's ready in under 10 minutes? Nothing! This Mediterranean Chickpea Tuna Salad is filled with vegetables like tomatoes, cucumber and onion and drizzled with a simple lemon dressing, making it an easy, stress-free lunch recipe.
Provided by Erin
Categories lunch
Time 10m
Number Of Ingredients 10
Steps:
- Place all ingredients into a bowl and toss to combine. Adjust lemon juice, salt and pepper as needed.
- Enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 7 g, Protein 4 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 197 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHICKPEA TUNA SALAD
An easy Chickpea Tuna Salad that's filled with bright flavor and fresh ingredients like tomatoes and bell pepper. Canned tuna has never been so delicious!
Provided by Erin Clarke / Well Plated
Categories Salad
Time 25m
Number Of Ingredients 14
Steps:
- Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes off some of the harshness...and the continual red onion after taste).
- To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
- Prepare the dressing: In a small bowl or measuring cup, stir together the lemon juice, olive oil, garlic, salt and pepper. (You can also shake them all together in a mason jar with a tight fitting lid). Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the feta and parsley over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired. Enjoy!
Nutrition Facts : ServingSize 1 (of 4), about 2 cups with all dressing added, Calories 360 kcal, Carbohydrate 26 g, Protein 29 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 7 g, Sugar 6 g
TUNA AND CHICKPEA SALAD
Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.
Provided by krissy g.
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.7 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.6 g, Sodium 700.8 mg, Sugar 0.9 g
TUNA, CHICKPEAS AND BROCCOLI SALAD
This recipe is inspired by a common Italian combination, tuna and beans. It's a salad that keeps well in the refrigerator and one that's great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.
Provided by Martha Rose Shulman
Time 10m
Yield 2 1/2 servings.
Number Of Ingredients 13
Steps:
- In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
- In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 824 milligrams, Sugar 8 grams, TransFat 0 grams
BROCCOLI TUNA SALAD
Broccoli tuna salad is a flavorful variation of a classic. It's a blend of fresh and easy ingredients, with an extra dose of broccoli greens!
Provided by Lisa Bryan
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Remove the florets from a head of broccoli, place in a food processor, and pulse until the texture resembles rice.
- Add the drained canned tuna, mayonnaise, dijon mustard, broccoli rice, sunflower seeds, green onion, and chopped parsley to a bowl.
- Stir everything together until it's well combined.
- Enjoy the broccoli tuna salad straight out of the bowl, turned into a sandwich, or wrapped in lettuce leaves.
Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 17 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 33 mg, Sodium 332 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
TUNA, CHICKPEA, AND BEET SALAD
This is an easy and tasty twist on tuna salad, using a vinaigrette (no mayo) and adding beets and chickpeas for a more substantial supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together vinegar, mustard, and oil. Reserve 1/4 cup dressing and stir remaining into tuna; season with salt and pepper.
- Toss together romaine, spinach, beets, and chickpeas. Top with tuna and 1/4 cup dressing and serve with bread, if desired.
Nutrition Facts : Calories 425 g, Fat 21 g, Fiber 8 g, Protein 24 g, SaturatedFat 3 g
Tips:
- Use high-quality canned tuna: Opt for tuna packed in olive oil or water for a healthier and more flavorful salad.
- Choose fresh and crunchy vegetables: Crisp broccoli, celery, and red onion add texture and freshness to the salad.
- Don't overcook the broccoli: Blanch the broccoli florets briefly to maintain their vibrant color and crispness.
- Use a flavorful dressing: The combination of mayonnaise, Dijon mustard, lemon juice, and herbs creates a tangy and creamy dressing that complements the salad ingredients.
- Season to taste: Adjust the salt and pepper to your liking to enhance the flavors of the salad.
- Serve chilled: This salad is best enjoyed chilled, allowing the flavors to meld together.
Conclusion:
This tuna, chickpeas, and broccoli salad is a delicious and nutritious meal that is perfect for lunch, dinner, or a light snack. It's packed with protein, fiber, and vitamins, and the combination of flavors and textures makes it a satisfying and enjoyable dish. Whether you're looking for a healthy and easy weeknight meal or a refreshing salad to bring to a potluck, this recipe is sure to impress.
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