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Clean recipe · cooking.nytimes.com

Za’atar Chickpea and Tuna Salad

Canned chickpeas and tuna are at the core of this hearty salad that is perfect for when you need a low-effort yet delicious lunch. This pantry-friendly salad also features refreshing cucumber paired with aromatic dill and ground za’atar, and is rounded out with bright notes of lemon and briny Kalamata olives. Choose your own adventure and decide whether to eat this salad on its own, with crackers, in a wrap, or with a thick slice of grilled bread on the side. While this salad can be eaten year-round, there’s something about it that feels reminiscent of snacking in the sun on a hot summer’s day. If preparing this salad in advance, store in an airtight container in the fridge and add the salt and liquids just before serving for the brightest results.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
0 hr 10 min
Cook:
0 hr 5 min
Total:
0 hr 15 min
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Ingredients

  1. 1 (15-ounce) can chickpeas, rinsed
  2. 1 (5-ounce) can oil-packed tuna (preferably yellowfin)
  3. 1 large English cucumber, quartered lengthwise and thinly sliced
  4. ½ cup pitted Kalamata olives, coarsely chopped, plus 1 tablespoon brine
  5. 1 medium red onion, quartered and thinly sliced
  6. 2 tablespoons chopped fresh dill
  7. 2 teaspoons ground za’atar
  8. 1 tablespoon olive oil
  9. 1 small lemon, juiced
  10. ½ teaspoon crushed red pepper
  11. Fine sea salt and black pepper, to taste
  12. Crackers, wraps or grilled bread for serving (optional)

Instructions

  1. In a large bowl, add all the tuna salad ingredients and toss lightly to combine; season to taste with salt and pepper.
  2. Serve the tuna salad immediately, on its own or with crackers, wraps or grilled bread.