Quinoa, Tuna, and Chickpea Salad Recipe – Australian Special
The Quinoa Tuna and Chickpea Salad is a vibrant Australian-style dish loaded with protein and bright flavors. Fluffy quinoa meets hearty chickpeas and flaky tuna, paired with juicy cherry tomatoes, crisp cucumber, red onion and optional Kalamata olives for a satisfying crunch. Dressed in a lemon-dijon vinaigrette with fresh parsley and garlic, this salad offers texture, freshness and a nutrient-rich combo that works beautifully for light lunches or easy dinners.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Quinoa, Tuna, and Chickpea Salad Ingredients:
- 1 cup quinoa
- 1 1/2 cups water or vegetable broth
- 1 can (5 oz) tuna, drained
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup Kalamata olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper, to taste
Cook the Quinoa:
Rinse 1 cup of quinoa under cold water to remove any bitterness.
In a medium saucepan, combine the rinsed quinoa with 1 1/2 cups of water or vegetable broth.
Bring to a boil over high heat, then reduce the heat to low and cover.
Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
Prepare the Vegetables:
While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
If using, slice the Kalamata olives and chop the fresh parsley.
Mix the Salad:
In a large bowl, combine the cooled quinoa, drained tuna, chickpeas, cherry tomatoes, cucumber, red onion, olives (if using), and parsley.
Add crumbled feta cheese if desired.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
Toss and Serve:
Pour the dressing over the salad and toss everything together until well combined.
Adjust seasoning with additional salt and pepper if needed.
Chill and Enjoy:
For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature.
Recipe Notes:
Quinoa Prep: Rinse quinoa under cold water to remove bitterness, then fluff after cooking so it doesn’t clump and stays light.
Vegetable Variations: Swap or add bell peppers, spinach, or basil in place of cucumber or tomato to enhance color and nutrition.
Protein Options: For variation, replace or combine tuna with cooked chicken, canned salmon, or extra chickpeas.
Dressing Balance: Adjust lemon and mustard levels for tanginess; use olive oil to smooth flavor and always season with salt and pepper to taste.
Storage & Serving: Refrigerate in airtight container for up to 3 days. Best served chilled, but room temperature works too—just toss again before serving to refresh.
