Creamy Moroccan Tuna Power Salad

Name: Creamy Moroccan Tuna Power Salad
Prep time: 15 min
Total time: 45 min
Yield: 5 servings
Ingredients: 8 cans tuna in water (5 oz / 142g each; ≈1,136g before draining; ≈840g drained weight); 1 can chickpeas (15 oz / 425g total weight; ≈240g drained weight); 300g non-fat Greek yogurt (1¼ cups); 160g red bell pepper, diced (≈1 heaping cup); 100g red onion, finely diced (≈¾ cup); 40g fresh parsley, chopped (≈1¼ cups loosely packed); 60g fresh lemon juice (≈¼ cup; from 2 lemons); 15g olive oil (1 tbsp / 3 tsp); 4g ground cumin (2 tsp); 4g smoked paprika (2 tsp); 2g ground coriander (1 tsp); 10g harissa paste (2 tsp); 6g garlic powder (2 tsp); 5g kosher salt (≈¾ tsp), or to taste

A bold, lemon-forward Moroccan-inspired tuna salad made creamy with non-fat Greek yogurt. High protein, low fat, meal-prep friendly, and stable for up to 5 days refrigerated.

Written and tested by

Matt McCabe · Recipe developer

Cal

380

Protein

58g

Carbs

20g

Fat

Per serving · ~340g

Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.

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Tested in the kitchen

Prep

15 minutes

Cook

0 minutes

Total

45 minutes

Yield

5 servings

Method

01Drain tuna aggressively and press out excess moisture.
02Rinse chickpeas and dry thoroughly.
03In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, and all spices until smooth.
04Fold in tuna gently to preserve texture.
05Add chickpeas and vegetables. Mix lightly until evenly distributed.
06Refrigerate 30–60 minutes to allow flavors to develop.
07Divide evenly into 5 airtight containers (≈340g per serving)

Notes from the kitchen

Storage Refrigerate at ≤40°F. Best texture: Days 1–4. Best within 3-4 days refrigerated, in line with USDA leftovers guidance for tuna and dairy-based salads.

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