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Tuna and Chickpea Salad

Tuna and Chickpea Salad

  • Prep

    10 m
  • Ready In

    10 m
krissy g.

krissy g.

Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 798 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

  1. Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
26

Sarah Jo

11/5/2010

This was freaking awesome. Really super yummy. I actually ate all four servings, just right out of the bowl, but I'm not ashamed. Everything went together perfectly and seriously was a party in my mouth. YUM, DUDE! Next time, I'd like to try this stuffed in a hollowed out tomato or red pepper, and adding the artichoke hearts as suggested by the recipe's author. NOTE: I did use organic ingredients when I could and a small lemon. I rolled the lemon on the countertop while pushing down slightly so I could get the most juice out of it.

Cabinluvn
10

Cabinluvn

11/3/2010

Very light and filling. I always use tuna in water and it was still very flavorful. It really didn't even need salt and pepper as the onion added so much. Will keep in my favorites file. Thanks!

FTLSWEETIE
9

FTLSWEETIE

7/11/2012

This was absolutely fantastic! I made it to the recipe. My only substitutions were adding lemon peel from the fresh lemon and since I didn't have tuna in olive oil, I used two packets of low-sodium tuna + 1 Tbsp Olive Oil. I also went with the author's suggestion of adding drained, chopped artichoke hearts. Since my husband is on Phase 1 of South Beach, we served this over lettuce and it made a perfect light dinner on a hot, summer night. The lemon gives the perfect amount of brightness and the red onion that added zing! Thank you so much for a fabulous recipe!!!

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