American · Lunch
California Chickpea Tuna Salad Plate
California quick-lunch tradition reading high-quality oil-packed tuna mashed with chickpeas, lemon, capers, and red onion into a textured salad, piled over butter lettuce with cherry tomato and avocado for the weekday no-cook protein lunch.
$
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
383Calories
33gProtein
19gFat
19gCarbs
0gSugar
0gFiber
824mgSodium
27mgChol
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Instructions
1
Prep
Tear butter lettuce into bite-size pieces. Halve cherry tomatoes and avocados; scoop and slice avocado. Finely chop red onion and garlic. Pick and finely chop parsley and dill. Halve lemons. Drain tuna and chickpeas.
2
Build
Mash tuna and chickpeas roughly in a bowl with a fork, leaving texture. Fold in red onion, capers, garlic, juice from 1 lemon, 2 tbsp olive oil, Dijon mustard, 0.5 tsp salt, pepper, and half the herbs. Mix until combined.
3
Plate
Divide butter lettuce between two plates, mound tuna-chickpea salad in the center of each. Scatter cherry tomatoes and avocado around the salad on each plate. Drizzle remaining 2 tbsp olive oil over vegetables, finish with remaining herbs and 0.5 tsp salt. Rest a lemon half on the rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g (9.9 oz / 2 cans) oil-packed tuna in olive oil
- 300g (10.6 oz / 2 cans) canned chickpeas
- 160g (5.6 oz) butter lettuce
- 300g (10.6 oz) cherry tomatoes
- 2 medium ripe avocados
- 80g (2.8 oz) red onion
- 2 medium lemons
- 4 tbsp capers in brine
- 4 tbsp extra-virgin olive oil
- 2 tbsp Dijon mustard
- 2 garlic cloves
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 20g (small handful) fresh parsley
- 20g (small handful) fresh dill