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    You are in: Home / Recipes / Chickpea and Tuna Salad Recipe
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    Chickpea and Tuna Salad

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Manami's Note:

    Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!

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    1. 1
      In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
    2. 2
      Add more olive oil, vinegar, or salt and pepper as you like.
    3. 3
      Serve chilled.

    Browse Our Top Tuna Recipes

    Ratings & Reviews:

    • on October 03, 2011


      Great base recipe, has so much potential for many other ideas! I cut the recipe for just me, one can chickpea, one can tuna. Omit the olive oil and add 2 tsp Greek dressing. Thinly sliced white onion ( what was on hand ) a good shake of "Garlic Plus" seasoning, S&P and a dash of hot sauce. It was heavenly, planned on taking some to work tomorrow but instead ate the whole bowl! Thanks for this, the variations are endless.

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    • on July 07, 2011

      I found this recipe to be a great inspiration to make myself a quick lunch from pantry staples I had on hand. I scaled down the recipe to one can organic chickpeas and one can albacore tuna to that I added: ~1 T each safflower and olive oils, 11/2 T Bragg's Apple Cider Vinegar (super duper healthy stuff), ~2 T each red and yellow bell peppers finely chopped, 1/2 small onion finely chopped, 1/4 Mrs. Dash Orginal Flavor, 1/4 tsp. Spike Brand - VEGIT Magic 1/4 tsp, ~ 1/4 tsp. Spike Brand Vegesal (with Salt), 1/4 tsp. tumeric (super healthy), 1/4 tsp. red pepper flakes (Capsaicin makes red pepper flakes a healthier choice than just plain old black pepper), ~1 1/2 T roughly chopped parsley (straight from my garden), and ~ 1 T sesame seeds (healthy minerals). I stirred up and ate it all immediately and I must say it was quite delicious. And I was quite hungry. Try It. You'll like It. :)

      I would imagine this recipe is best served at room temperature as opposed to cold.

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    • on March 15, 2011


      This is delicious! The flavors all compliment each other very well. I cut the recipe down to two servings, and made this for myself for lunch today, and I had it with a couple slices of French bread. Now I have lunch tomorrow too! I used a white onion, which was perfect for me, because I don't really care for a strong onion flavor. However, I found myself "seeking out" the onion. It adds such a nice, needed crunch. I only used 1/8 cup extra virgin olive oil for the 2-serving recipe (half the amount called for). I feel any more than that, and it would have been too oily. I only buy tuna in water, so that's what I used, and I had to use dried parsley (I don't often keep fresh herbs around). This is definitely a keeper! I would definitely take this to a BBQ or a get-together as a nice change from a pasta salad. Thanks for sharing this recipe!

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    Read All Reviews (6)


    Nutritional Facts for Chickpea and Tuna Salad

    Serving Size: 1 (386 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 690.5
    Calories from Fat 308
    Total Fat 34.2 g
    Saturated Fat 4.9 g
    Cholesterol 55.1 mg
    Sodium 1186.2 mg
    Total Carbohydrate 38.0 g
    Dietary Fiber 7.4 g
    Sugars 0.7 g
    Protein 55.4 g

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