Quinoa, Tuna, and Chickpea Salad

Quinoa, Tuna and Chickpea Salad
Bill Boch/Photographer's Choice RF/Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 2 servings
Nutrition Facts (per serving)
671 Calories
23g Fat
74g Carbs
45g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 671
% Daily Value*
Total Fat 23g 29%
Saturated Fat 3g 17%
Cholesterol 42mg 14%
Sodium 1042mg 45%
Total Carbohydrate 74g 27%
Dietary Fiber 19g 68%
Total Sugars 15g
Protein 45g
Vitamin C 22mg 108%
Calcium 193mg 15%
Iron 9mg 51%
Potassium 1292mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This tasty quinoa, tuna, and chickpea salad recipe is a firm favorite in my household.

Fluffy quinoa is tossed with canned tuna, ​chickpeas, baby spinach, cilantro, mint, celery, spring onions, and baby tomatoes. The dressing is a combination of extra-virgin olive oil, lemon juice, and garlic. The flavors are wonderful and with all of that protein, the salad easily makes a meal in itself.


For the Dressing:

For the Salad:

  • 1/2 cup quinoa

  • 2 cups water, divided

  • 1/2 teaspoon sea salt

  • 1 (7-ounce) can water-packed tuna, drained

  • 2 cups loosely packed baby spinach

  • 1 (14-ounce) can chickpeas, rinsed and drained

  • 1/3 cup finely chopped celery

  • 1/3 cup coarsely chopped fresh cilantro leaves

  • 1/3 cup coarsely chopped fresh mint 

  • 2 medium spring onions, thinly sliced

  • 8 large cherry tomatoes, quartered

Steps to Make It

Note: while there are multiple steps to this recipe, this quinoa, tuna, and chickpea salad is broken down into workable categories to help you better plan for preparation and cooking.

Make the Dressing

  1. Gather the ingredients.

  2. In a small bowl, mix together grated garlic clove, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice and a pinch of sea salt. Set aside.

Make the Salad

  1. Gather the ingredients.

  2. Place quinoa in a small, heatproof bowl. Cover with 1 cup of boiling water and soak for 5 minutes.

  3. Use a sieve to drain it and then give the quinoa a good wash under cold, running water. Run your fingers through it while you wash it.

  4. Place quinoa in a small saucepan and add the remaining 1 cup of water and 1/2 teaspoon of sea salt. Bring to a boil, then lower heat to medium-low and cover. Simmer for 15 minutes or until the water has been absorbed. Remove quinoa from heat and allow to sit for 5 minutes with a lid on.

  5. Meanwhile, in a large mixing bowl, combine the tuna, spinach, chickpeas, celery, cilantro, mint, spring onions, and cherry tomatoes.

  6. Fluff the quinoa gently with a fork and then add to the salad ingredients. Add the dressing and then stir well to coat the ingredients.

  7. Divide salad between 2 large bowls and serve.

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