Recipe: Rainbow Tuna Salad
This rainbow tuna salad is wonderful in that it works perfectly as a make-ahead salad for a week of meal-prepped lunches, right down to the number of servings. The phrase “make-ahead salad” can sometimes feel like a contradiction. Not all ingredients hold up well if prepared in advance, especially when combining fresh vegetables and dressing. Prepping veggies that are firm and dry ensures they hold up better than veggies that are soft or contain more water.
Shining a light on the stellar nutrition stats, we have to say this salad is satisfying in more ways than one. Tuna and chickpeas provide ample protein, and chickpeas and peppers contribute several grams of fiber. As a result, this salad will leave you satiated and energized for hours! Since both tuna and chickpeas are very mild in flavor, feel free to customize this creation with your favorite fresh herbs or bold spices and seasonings.
Rainbow Tuna Salad
Serves 4-6
Ingredients:
- 2 cans chickpeas, drained and rinsed (16 oz each)
- 2 cans tuna in water, drained (4 oz each)
- 1 can tuna in oil, partially drained (4 oz)
- 1 orange or red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 small red onion, finely chopped
- 1 Tbsp olive oil
- Salt and pepper, to taste
- Fresh herbs of your choosing (such as basil, parsley, or dill), to taste
- For serving: salad greens, lettuce cups, or cabbage leaves
Directions:
- Combine all ingredients in a large bowl. Stir to combine.
- Serve on a bed of greens or in lettuce cups for a simple Plate Method meal.
For another plant-forward pescatarian lunch idea, check out this spicy tuna veggie bowl!
