Healthy Tuna Salad (No Mayo)

A serving bowl with healthy tuna salad with black olives and rainbow bell peppers.

5 from 13 votes

Healthy Tuna Salad (No Mayo)

This Healthy Tuna Salad is quick and easy—ready in just 10 minutes. Packed with fresh veggies, healthy fats, and an extra protein boost from chickpeas.

Prep Time10

Total Time10

Course: Main, Salad

Cuisine: Mediterranean

Freezer friendly: No

Shelf life: 3 Days

Servings:

Author: Samira

Ingredients

11.1 oz tuna 3 cans, in olive oil or in water, ethically sourced
1 cup cooked chickpeas or from a can
1 cup bell pepper chopped, red and orange - 6 oz
1 cup cucumber chopped - 4 oz (2 small or 1/2 large)
1/2 cup tomatoes chopped - 5 oz
1/2 cup fresh parsley chopped - 0.35 oz
1/2 cup black olives
1/4 cup olive oil
3 Tbsp lemon juice from 1 large lemon
2 cloves garlic
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp dried mint optional

US Customary - Metric

Instructions

Chop the peppers, cucumber, tomatoes, and parsley. Mince or grate the garlic.
Drain the liquid from the tuna can. If using canned chickpeas, rinse, and drain them.
In a small bowl, combine the lemon juice, olive oil, minced garlic, salt, and pepper. Whisk well.
Add all the ingredients and the dressing to a large bowl. Mix well and enjoy the healthy tuna salad!

Video

Notes

To store: keep in the refrigerator in an air-tight container for up to 3 days.

To make ahead: Prepare the dressing separately and mix it into your portioned salad just before serving.

Nutrition