Chickpea and tuna salad
A Mediterranean lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Mediterranean
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned chickpeas480 g (120 g)
- Canned tuna240 g (60 g)
- Red onion80 g (≈ 0.5 onion) (20 g)
- Extra-virgin olive oil40 g (10 g)
- Lemon60 g (≈ 0.5 lemon) (15 g)
- Capers (jar)20 g (5 g)
- Parsley20 g (5 g)
Method
- Drain chickpeas and tuna.
- Mix with chopped onion, capers and parsley.
- Dress with lemon juice and oil.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- Contains: Fish — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 321
- protein
- 21 g
- fat
- 14 g
- carbs
- 31 g
- sugar
- 6 g
- fibre
- 9 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes