Recipe by 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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1 (5 ounce) can
Italian tuna packed in olive oil, undrained
1 (16 ounce) can
chickpeas (garbanzo beans), drained
1 (2.25 ounce) can
black olives, chopped
chopped Italian (flat-leaf) parsley
red onion, chopped
crumbled reduced-fat feta cheese, or more to taste
salt and ground black pepper to taste
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.
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.
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!
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!!!
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!
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.
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!
Not sure what makes this salad so good, but it is delicious!!! The only thing I left out was the black olives because I didn't have any on hand. I added some fresh diced jalapeno to give it a little kick. I didn't have the tuna in oil so I just added a little oil (you can control how much oil this way). Yummmy will be making this again. I didn't have much feta cheese, def. use the feta makes it so much better.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna and Chickpea Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 44
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