Pasta Salad With Tuna, Chickpeas, and Lemon-Mint Dr

Name: Pasta Salad With Tuna, Chickpeas, and Lemon-Mint Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fusilli pasta; ¾ cup frozen peas; 1 ½ teaspoons grated lemon zest; 3 tablespoons fresh lemon juice, plus more to taste; ¼ cup low sodium chicken broth or ¼ cup vegetable broth; 2 tablespoons chopped of fresh mint; 2 teaspoons thinly sliced mint; 3 tablespoons finely chopped fresh flat leaf parsley; ¼ cup finely chopped shallot; salt; freshly ground black pepper; ¼ cup olive oil; 1 (6 ounce) can tuna packed in oil, drained and broken into pieces; 1 cup chickpeas, drained (canned or freshly cooked)

Servings: persons

12 ounces fusilli pasta
¾ cup frozen peas
1 ½ teaspoons grated lemon zest
3 tablespoons fresh lemon juice, plus more to taste
¼ cup low sodium chicken broth or ¼ cup vegetable broth
2 tablespoons chopped of fresh mint
2 teaspoons thinly sliced mint
3 tablespoons finely chopped fresh flat leaf parsley
¼ cup finely chopped shallot
salt
freshly ground black pepper
¼ cup olive oil
1 (6 ounce) can tuna packed in oil, drained and broken into pieces
1 cup chickpeas, drained (canned or freshly cooked)

1
Bring a bit pot of salted water to a boil; add in pasta and cook according to package directions for al dente; adding peas during the last 5 minutes of cooking; drain the pasta and peas, then rinse briefly to cool; set aside in a colander to drain completely.
2
Meanwhile, combine lemon zest, 3 tablespoons lemon juice, broth, 2 tablespoons chopped mint, parsley, and shallots in a big bowl.
3
Season with salt and pepper to taste.
4
Slowly drizzle in the olive oil, whisking constantly, to form and emulsified vinaigrette.
5
Add the pasta and peas to the vinaigrette along with the tuna and chickpeas.
6
Toss well; season with salt and pepper, and refrigerate for at least 1 hour or up to overnight.
7
Before serving, add more lemon juice, salt, and pepper; stir in the sliced mint.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces fusilli pasta, ¾ cup frozen peas, 1 ½ teaspoons grated lemon zest, 3 tablespoons fresh lemon juice, plus more to taste, and more.

Yes, Pasta Salad With Tuna, Chickpeas, and Lemon-Mint Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pasta Salad With Tuna, Chickpeas, and Lemon-Mint Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions