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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.