Tuna and chickpea pasta salad
Great for batch-prep, a cold recipe that balances lean protein, complex carbs, healthy fats & fibre
Ingredients
- 1 cup of whole wheat or legume-based pasta
- 1 can of tuna* in water, drained
- 1 can of chickpeas, rinsed and drained
- 1 small red onion, finely chopped
- 1 small red bell pepper, diced
- 1 small cucumber, diced
- A handful of cherry tomatoes, halved
- ¼ cup of chopped fresh parsley (or herb of choice)
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- Optional: A sprinkle of feta cheese or olives for extra flavour
- *Tuna can be swapped for pre-cooked chicken/turkey breast pieces.
A satisfying and nutritious salad that’s really easy to batch-cook in advance. Cook up a few portions and keep them in the fridge for healthy lunches that contain a balanced mix of lean proteins, complex carbohydrates, and healthy fats whenever you need them.
Don’t feel like tuna? Not a problem. Just swap it out for some pre-cooked chicken or turkey breast for an alternative twist.
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the cooled pasta, drained tuna, rinsed chickpeas, chopped red onion, diced red bell pepper, diced cucumber, and cherry tomatoes. Toss gently to mix all the ingredients.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the pasta salad and toss again to ensure everything is evenly coated.
- Add the chopped parsley and give the salad a final toss. If using, sprinkle feta cheese or olives on top for added flavour.
- For the best flavour, let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavours to meld together.
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