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
Nutritional Guidelines (per serving)
1082 Calories
30g Fat
145g Carbs
69g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 1082
% Daily Value*
Total Fat 30g 39%
Saturated Fat 4g 22%
Cholesterol 45mg 15%
Sodium 817mg 36%
Total Carbohydrate 145g 53%
Dietary Fiber 32g 113%
Protein 69g
Calcium 544mg 42%
*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:
  • 1 medium clove garlic (grated)
  • 2 tablespoons olive oil (extra-virgin)
  • 2 tablespoons lemon juice (freshly squeezed)
  • Pinch sea salt
  • For the Salad:
  • 1/2 cup quinoa
  • 2 cups water (divided)
  • 1/2 teaspoon sea salt
  • 7 ounces/200 milliliters water-packed tuna (1 can, drained)
  • 2 cups baby spinach (loosely packed)
  • 14 ounces/400 milliliters chickpeas (1 can, rinsed & drained)
  • 1/3 cup celery (finely chopped)
  • 1/3 cup cilantro (coriander leaves, chopped)
  • 1/3 cup mint (chopped)
  • 2 spring onions (finely sliced)
  • 8 cherry tomatoes (or baby 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 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 baby 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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