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Mediterranean Chickpea Tuna Salad with Pickled Red Onions

This Mediterranean Chickpea Tuna Salad is fresh and crunchy with chickpeas, vegetables, olives, pickled red onions, and a tangy pickle brine dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Dinner, Lunch, Salad
Cuisine: Mediterranean inspired

Ingredients
  

  • 1 5-ounce can tuna packed in olive oil with garlic
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 small to medium carrot julienned
  • 1 celery stalk finely chopped
  • ½ red bell pepper diced
  • ½ yellow bell pepper diced
  • 5 Castelvetrano olives pitted and chopped
  • ½ teaspoon capers
  • ¼ cup pickled red onions chopped
  • 7 fresh mint leaves thinly sliced
  • 3 tablespoons pickle brine
  • 1 teaspoon homemade herb seasoning

You'll Need

  • Large mixing bowl
  • Chef's knife
  • cutting board
  • Vegetable peeler or julienne peeler

Instructions
 

  1. Add the chickpeas, tuna with its olive oil, carrot, celery, red and yellow bell peppers, olives, capers, pickled red onions, and mint to a large mixing bowl.
  2. Sprinkle the herb seasoning over everything and pour in the pickle brine.
  3. Gently toss until everything is evenly combined and coated with the olive oil and pickle brine.
  4. Taste and adjust the seasoning if needed.
  5. Serve right away or refrigerate for about 30 minutes if you want the flavors to come together a little more.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.