How many servings does this recipe make?

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

What ingredients do I need for Tuna, Chickpea And Red Pepper Salad?

You need 9 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, Salt and pepper, 1/3 cup olive oil, and more.

Is Tuna, Chickpea And Red Pepper Salad suitable as seafood?

Yes, Tuna, Chickpea And Red Pepper Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Tuna, Chickpea And Red Pepper Salad?

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

Tuna, Chickpea And Red Pepper Salad Recipe

Name: Tuna, Chickpea And Red Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; Salt and pepper; 1/3 cup olive oil; 3 5-oz. cans light tuna, drained and flaked; 2 15-oz. cans chickpeas, drained, rinsed, coarsely chopped; 1 4 1/2-oz. jar roasted red peppers, drained, cut into 1/4-inch dice (about 3/4 cup); 18 to 20 pitted black olives, halved or quartered (about 1/2 cup); 2 tablespoons chopped fresh parsley

Fresh, crisp and full of flavor — this Tuna, Chickpea And Red Pepper Salad is a must-try. Made with red wine vinegar, mustard, Salt and olive oil. Easy …

This Tuna, Chickpea And Red Pepper Salad relies on simple, everyday ingredients such as red wine vinegar, dijon mustard, salt and pepper and olive oil. It comes together quickly and makes 4 servings, at about 358 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
1/3 cup olive oil
3 5-oz. cans light tuna, drained and flaked
2 15-oz. cans chickpeas, drained, rinsed, coarsely chopped
1 4 1/2-oz. jar roasted red peppers, drained, cut into 1/4-inch dice (about 3/4 cup)
18 to 20 pitted black olives, halved or quartered (about 1/2 cup)
2 tablespoons chopped fresh parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
358 kcal
Category
Seafood

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