Tuna Chickpea Salad

This Tuna and Chickpea Salad is loaded with fresh crunchy veggies, herbs, and a tangy lemon vinaigrette. This chickpea salad keeps incredibly well, making it perfect for meal prepping and packed lunches!

📝 Ingredients

• 1/4 cup olive oil
• 1 1/2 Tablespoons red wine vinegar
• Juice of 1 lemon
• 1 Tablespoon honey
• 2 cloves garlic (minced or pressed)
• Salt and pepper (to taste)
• 1/2 cup bell pepper (chopped)
• 1/2 cup tomatoes (chopped)
• 1/2 cup cucumber (chopped)
• 15 oz garbanzo beans (or chickpeas), drained
• 2 packages StarKist Selects E.V.O.O.® Yellowfin Tuna
• 2 Tablespoons chopped chives
• 2 Tablespoons chopped fresh basil
• 2 Tablespoons chopped fresh dill

👨‍🍳 Instructions

1. 1To make the dressing, whisk together the olive oil, vinegar, lemon juice, honey, and garlic. Season to taste. The dressing can be used as is, or, if you prefer, you can heat it on the stove top over low heat for 3-5 minutes to blend the flavors and mellow the garlic.
2. 2Toss together the vegetables, chickpeas, tuna, chives, basil, and dill in a large bowl. Pour the dressing over top and mix. Allow the mixture to sit for at least 15 minutes before serving. Salad can be stored in the fridge for up to four days.