Tuna and Chickpea Salad Recipe - Allrecipes.com
Tuna and Chickpea Salad Recipe
  • READY IN 10 mins

Tuna and Chickpea Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 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.

Most Helpful Critical Review
May 06, 2015

Please note my poor rating is no reflection on the recipe itself but rather posted as a warning to budget-conscious cooks (like me) who might try to make this with lesser ingredients. You cannot make this recipe with regular .99 canned tuna and store brand feta...well, you can...but... With so few ingredients, those you use must be of the best quality. Don't skimp, or you'll regret it.

Nov 03, 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!

Jul 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!!!

Sep 27, 2010

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!

Aug 18, 2011

This was quite good but I added a few things that for my taste made it GREAT. I added capers, lemon zest, sundried tomatoes, English cucumber. Didn't have red onion substituted yellow onion and didn't have fresh parsley. Husband loved it too! He didn't know he liked chickpeas! This will be a regular dis at our house.

Feb 28, 2011

I live alone and have a very busy job, plus I am Type II diabetic so I needed to find some recipes that would be not just healthy but very quick and easy to make. This is, hands down, the best thing I have found yet. I experimented a bit by throwing in a stalk of celery, and some good quality hot salsa, and it was as delicious as anything I've tasted in years!

Jan 21, 2011

VERY healthy and satisfying dish. I got tuna from Trader Joes marinaded with lemon and salt/pepper instead of adding it to the salad. I would suggest using only 1/4 of red onion. Delish!


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 798 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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