Go Back
+ servings

Lentil Salad with Tuna

This Lentil Salad with Tuna packs a protein punch that will keep you full until dinner!  It's full of Spring goodies like carrots and kale.  Dress it with a simple lemon and olive oil dressing and you are good to go. {gluten free}
Print Pin
Course: Lunch
Cuisine: American
Diet: Gluten Free
Keyword: Lentil Salad with Tuna
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 224kcal
Author: Karen Kelly


  • 1 14 oz can of lentils
  • ½ cup chickpeas
  • ½ cup sliced carrots
  • 1 3 oz can of tuna in oil or water
  • 1 cup chopped kale or spinach


  • 2 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • salt and pepper


  • Add all salad ingredients into a medium sized bowl.  Break up tuna with a fork.
  • Whisk dressing ingredients together and pour over salad.  Add more salt and pepper to taste.
  • Store in fridge in a covered container for up to three days.


Calories: 224kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 39mg | Potassium: 386mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8695IU | Vitamin C: 45.5mg | Calcium: 81mg | Iron: 1.8mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.