Quinoa, Tuna and Chickpea Salad

Quinoa, Tuna and Chickpea Salad
Bill Boch/Photographer's Choice RF/Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 2 servings
Nutritional Guidelines (per serving)
1082 Calories
30g Fat
145g Carbs
69g Protein
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Nutrition Facts
Servings: 2 servings
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 ml water-packed tuna (1 can, drained)
  • 2 cups baby spinach (loosely packed)
  • 14 ounces/400 ml 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

  1. To make the dressing: 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.

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

  3. 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.

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

  5. 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.

  6. Divide salad between 2 large bowls and serve.

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