Chickpea Tuna Salad (Print Version)

# Ingredients:

01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 (5 oz) can tuna in water, drained
03 - 1 small red onion, finely chopped
04 - 1 celery stalk, diced
05 - 1/2 red bell pepper, chopped
06 - 1/4 cup fresh parsley, chopped
07 - Juice of 1 lemon
08 - 2 tablespoons olive oil
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1/4 teaspoon garlic powder or 1 small garlic clove, minced (optional)

# Instructions:

01 - In a large mixing bowl, combine the chickpeas and tuna.
02 - Add in the chopped red onion, celery, red bell pepper, and parsley.
03 - Drizzle the lemon juice and olive oil over the salad.
04 - Season with salt, pepper, and garlic if using.
05 - Gently mix everything together until well combined.
06 - Refrigerate for 15–30 minutes before serving, if desired.

# Notes:

01 - This salad keeps well in the refrigerator for up to 3 days in an airtight container.

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