Walking Challenge Recipe: Tuna and Chickpea Salad Bowl

Denise Austin by Denise Austin | October 15, 2019 | General

I love this hearty, protein-rich bowl – a perfect combo of savory and fresh, with healthy ingredients such as garlic, chickpeas, greens and more! This tastes even better the next day, once the ingredients are melded.. just save some of the greens so they don’t wilt! Makes 4 servings.



1/4 cup extra virgin olive oil

1/2 cup shallot or red onion, finely chopped

2 cloves garlic, minced

6 tbs fresh Lemon juice

6 tbs pickle juice or caper juice

1 tsp salt

1/2 tsp black pepper


1, 15 oz. can chickpeas, drained and rinsed

2 cans chunk light or albacore tuna, drained

1 medium cucumber, chopped          

½ cup cherry tomatoes, quartered  

½ cup Kalamata olives, sliced 

⅓ cup celery, chopped  

¼ cup chopped pickles or capers

1.5 cups of salad greens, such as arugula, or romaine.

¼ cup flat leaf parsley 


  1. Place olive oil, shallots, garlic, lemon and pickle juice, salt and pepper into a small jar. Put the lid on tightly and shake. Set aside. The dressing can be made 1 or 2 days in advance and kept in the refrigerator.
  2. Put chickpeas, tuna, cucumber, tomatoes, olives, celery, pickles, and greens in a salad bowl. Drizzle with the dressing. Add parsley and gently toss. Add more dressing as needed.


Nutritional Information per Serving

Calories 319

Fat 19g

Protein 16g

Carbohydrates 24g

Fiber 7g

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