Italian Tuna Salad with Chickpea & Olives
5
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Serve this mustardy chickpea and tuna salad over an herby green mix or on top of celery that is sliced thinly on the bias. We use green Sicilian Castelvetrano olives but you can swap in your favorite olive variety (sold in brine, not oil). Grate the garlic on a rasp grater or zester for a quick and easy way to finely mince it—just watch your fingers. The flavors of this salad deepen as it sits so make it a few hours ahead if possible.
Ingredients
Shallot
1 small
Garlic clove
1 clove(s)
Dijon mustard
1 Tbsp
Olive juice
1 Tbsp
Olive oil
2 tsp
Lemon
1 item(s), large
Kosher salt
0.5 tsp
Black pepper
0.125 tsp
Canned chunk white tuna in water
5 oz
Canned chickpeas (garbanzo beans)
15 oz
Sliced pitted green olives
3 Tbsp
Chives
1 Tbsp
Instructions
1
In a large bowl, whisk together shallots, garlic, mustard, olive brine, olive oil, and lemon zest and juice until combined. Season with salt and pepper.
2
Add tuna to bowl, using a fork to break it into large pieces. Gently stir in chickpeas and olives. Let stand 5 minutes. Garnish with chives.
3
Serving size: about ⅔ cup
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