Name: Complete Bean and Tuna Salad
Prep time: 7 min
Cook time: 7 min
Total time: 15 min
Yield: 2 servings
Cuisine: Spain
Ingredients: 200 g cooked chickpeas; 100 g cooked white beans; 150 g canned tuna in its own oil; 150 g cherry tomatoes; 0.5 onion; 0.5 green bell pepper; 40 g green olives; 2 hard-boiled eggs; 2 tbsp extra virgin olive oil; vinegar; salt; oregano

Uncooked, very protein-rich and full of fiber. Summer lunchbox recipe.

Ingredients

How many are you cooking for?

Original recipe for 2 servings

200 g cooked chickpeas
100 g cooked white beans
150 g canned tuna in its own oil
150 g cherry tomatoes
0.5 onion
0.5 green bell pepper
40 g green olives
2 hard-boiled eggs
2 tbsp extra virgin olive oil
vinegar
salt
oregano

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Cook

Mix the beans, vegetables, and drained tuna. Taste for salt at the end and adjust if needed.
Step 2 Prep

Add quartered hard-boiled eggs. Measure the ingredients before you start.
Step 3 Prep

Toss with olive oil, vinegar, salt, and oregano. Timing is key to avoid over-seasoning: the right balance makes a difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

Fish

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: egg

Use: crumbled firm tofu or chickpea flour mixed with water

Why: Eggs bind and provide protein; tofu or chickpeas serve a similar function in stir-fries and frittatas.

Tip: For scrambled eggs, use tofu; for binding doughs, 1 tablespoon of chickpea flour + 2 tablespoons of water per egg.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetables in Complete Bean and Tuna Salad.
Batch cook: double the quantities and store in lunchboxes for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Mix the beans, vegetables, and drained tuna. Taste for salt at the end and adjust if needed.
2 Add quartered hard-boiled eggs. Measure the ingredients before you start.
3 Toss with olive oil, vinegar, salt, and oregano. Timing is key to avoid over-seasoning: the right balance makes a difference.