Chickpea & Tuna Salad
A protein-packed salad that’s fresh, crunchy, and keeps you full—great for suhoor or a light iftar.
Serves: 2 (or 1 very hungry person)
Time: 20 minutes
Ingredients
Salad
1 can chickpeas (400g), drained and rinsed
1 can tuna, drained (or swap for extra chickpeas for vegetarian)
1 cucumber, chopped
1 cup cherry tomatoes, halved (or 2 tomatoes, chopped)
¼ red onion, finely chopped (optional)
Handful parsley or coriander, chopped
Dressing
2 tbsp olive oil
Juice of 1 lemon
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional: ½ tsp cumin or paprika
Optional: pinch chilli flakes
Step-by-step
1) Prep the base
Drain and rinse chickpeas well.
Drain tuna and flake it with a fork.
2) Chop the veg
Chop cucumber, tomatoes, and onion (if using).
Chop parsley/coriander.
3) Mix it up
In a bowl, combine chickpeas + tuna + veg + herbs.
4) Make the dressing
In a small cup/jar, whisk olive oil + lemon + salt + pepper (and cumin/chilli if using).
5) Toss and serve
Pour dressing over the salad and toss well.
Taste and adjust: more lemon for brightness, more salt for punch.
Serving ideas
Eat with wholegrain toast, pita, or crackers
Add boiled eggs or avocado for extra fullness
Pair with a bowl of soup for a complete iftar