Tuna and Bean Salad
A refreshing, protein-packed salad for a light and healthy meal.
⏱️ 15 min🍽️ Serves 1
🔥 320 kcal💪 28g protein🍚 25g carbs🥑 13g fat🌾 8g fibreper serving
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servings
Ingredients
- 🐟2 cans tuna in water, drained
- 🥫1 can cannellini beans, rinsed and drained
- 🥫1 can chickpeas, rinsed and drained
- 🧅½ red onion, finely diced
- stalks1 celery stalk, diced
- 🍅½ cup cherry tomatoes, halved
- 🌿¼ cup fresh parsley, chopped
- 🫒2 tbsp extra virgin olive oil
- 🍋1 tbsp lemon juice
- condiment1 tsp Dijon mustard
- 🧂 salt and black pepper, to taste
Pro tips
- For extra crunch, add diced cucumber or bell peppers.
- This salad can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Serve in lettuce cups, on whole-wheat toast, or as a side dish.
- Experiment with different herbs like dill or chives for varied flavors.
Method
- 1In a large bowl, gently flake the drained tuna with a fork.
- 2Add the rinsed and drained cannellini beans and chickpeas to the bowl.
- 3Stir in the finely diced red onion, celery, and halved cherry tomatoes.
- 4In a small separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
- 5Pour the dressing over the tuna and bean mixture.
- 6Add the chopped fresh parsley and gently toss all ingredients until well combined.
- 7Taste and adjust seasoning if necessary.
- 8Serve immediately or chill for flavors to meld.