Greek Tuna Salad
We love easy heathy lunches! The best part about this Greek Tuna Salad recipe is that you can make it ahead of time, and it uses healthy ingredients packed with protein.
Greek Tuna Salad Ingredients
This recipe is simple and you can really use it as a method to use as many, or as few ingredients as you want too. The flavors are simple and fresh and yield pretty well to most fresh vegetables, so feel free to get creative here!
- Canned Tuna Fish: My preference is tuna in water, but you could use whatever kid you like. You can also use canned chicken!
- Chickpeas: Sometimes called garbanzo beans. Drain and rinse to get them salad ready.
- Cucumbers: I like the skin on for added nutrients.
- Tomatoes: Cherry are my favorite, but any kind will work!
- Red Onion: Red onions can be strong, use a small amount if you like.
- Parsley: For the freshest flavor, I love fresh flat leaf parsley.
- Salt
- Pepper
- Olive Oil: For a smooth finish.
- Red Wine Vinegar: I prefer this to dressing for flavor, along with the olive oil.
- Feta Cheese: A little goes a long way! You can use either crumbled or cubed.
If you wanted to add some more vegetables, you could try grilled zucchini, Kalamata olives, red bell peppers, roasted red peppers, carrots, and pickled red onions.
Preparing Greek Tuna Salad
Besides a quick chop of some vegetables, this is a really easy recipe. There are a couple tips that will make this salad the best version it can be.
- Drain the chickpeas (garbanzo beans well). They can be watery, and the liquid in the can will leave a film on them. Place them in a colander, and rinse with cool water. Dry with a paper towel before adding them.
- If you’re using larger tomatoes, remove the gooey part. This will help your salad last longer.
- Same goes for the tuna, drain it well. Though, it is not necessary to pat dry. Keep in mind if you want more protein, you can always add 2 cans of tuna.
Toss & Dress: Salad made in 5 minutes!
Place all of the ingredients in a bowl, and add the olive oil, red wine vinegar, salt, and pepper.
You can add garlic and lemon zest if you want more flavor. I prefer mine to be a little more simple, I like to taste each and every ingredient! If you really wanted to add some lemon flavor, toss it in lemon honey vinaigrette.
Serving & Storing
I pack this for my husband’s lunch and he loves it with either pita bread, or a toasted slice of sourdough. It’s good just on its own, too!
This salad keeps for about 3 days in an airtight container (assuming fresh vegetables were used).
If you like easy lunch recipes, here’s a few more we’d recommend for you!
- Summer Orzo Salad
- Greek Rice Salad
- Greek Turkey Smash Tacos
- Pesto Chicken Sandwiches
- Leftover Salmon Salad
- Turkey Poppers
If you made this recipe, rate it below, and don’t forget to share it social media!
Tag us @GigglingFork on Instagram or use #GigglingFork. We love to see your recipes!
Enjoy! – Kathi and Rachel
Greek Tuna Salad
Ingredients
- 1 14 oz can garbanzo beans (rinsed and drained well)
- 1 5 oz canned tuna
- 1/2 cup cucumbers (diced)
- 3/4 cup tomatoes (diced)
- 1/4 cup red onion (finely chopped)
- 2 tbsp flatleaf parsley (finely chopped)
- 2 tbsp feta cheese (crumbled)
Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp fresh cracked pepper
Instructions
- In a large bowl, combine salad ingredients. *Be sure to drain, rinse and dry garbanzo beans. It's also recommended to pat dry any moist vegetables to keep this salad as fresh and crunchy as possible!
- Add olive oil, red wine vinegar, salt and pepper.
- Toss salad to combine. Serve immediately, or store in an airtight container for up to 3 days. Enjoy!
Nutrition
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