Tuna and Chickpea Salad Recipe - Bush’s Best

Tuna and Chickpea Salad

Recipe By: krissy g.  
Write a Review | Read Reviews (3)
This tuna salad with chickpeas, onion, parsley, olives, and feta cheese works as a main dish for sandwiches or as a dip for pita chips.
 
  • Prep: 10 Minutes
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  • Cook: 0 Minutes
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  • Total: 10 Minutes
 
4
 
 
  • 1 (5 ounce) can Italian tuna packed in olive oil, undrained
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  • 1 (16 ounce) can chickpeas (garbanzo beans), drained
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  • 1 (2.25 ounce) can black olives, chopped
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  • 1/4 cup chopped Italian (flat-leaf) parsley
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  • 1/2 red onion, chopped
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  • lemon, juiced
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  • 1/4 cup crumbled reduced-fat feta cheese, or more to taste
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  • salt and ground black pepper to taste
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  1. Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Nutrition Information
 
 
More Reviews (3)
Reviewed By: tat2whttrsh aka Lambchop's Mom
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.
Reviewed By: Cabinluvn
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!
Reviewed By: quita524
Easy to make and really tasty. I hate olives, so I added onion and red bell pepper. I'll have a little in a pita for lunch tomorrow. YUM!