Mediterranean Tuna Salad

Mediterranean Tuna Salad
  • Prep Time
  • 4Servings


  • 2 5 ounce can tuna packed in olive oil
  • 1 15 1/2 ounce can chickpeas, drained and rinsed
  • 1/2 head iceberg lettuce; chopped
  • 4 cups baby arugula, chopped
  • 6 tablespoons pesto
  • 2 lemons; 1 juiced and 1 sliced into wedges
  • salt
  • 1 pinch cayenne
  • 1/4 pound pitted kalamata olives, about 3/4 cup
  • 1 1/4 cups grape tomatoes, quartered


Drain the oil from the tuna into a medium bowl. Add the chickpeas and toss to coat.

In a large salad bowl, toss together the lettuce and arugula.

In a small bowl, whisk together the pesto, lemon juice, 1/4 tsp salt and the cayenne.

Just before serving, toss the greens with the dressing and divide among 4 plates. Top with the tuna, chickpeas, olives and tomatoes. Serve with the lemon wedges.