Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chickpea and Tuna Salad Recipe
    Lost? Site Map

    Chickpea and Tuna Salad

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

    Sort by:

    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2008

      I made this again tonight using parsley and am upping my rating from 4 stars to 5. I used one 400g can of chickpeas, a 180g can of tuna chunks (which was all I had), 1/8th of a cup of evoo, 1/16th of a cup of red wine vinegar, and everything else as listed. The taste and texture was far more to my liking with less oil. I had it with two slices of buttered pumpkin seed bread, which made for a very satisfying meal. Thank you for a great recipe. My original review follows: This is quick, easy and nutritious, and we enjoyed it very much. I used a 400g can of chickpeas, a 425g can of tuna and halved all the other ingredients. Not having any parsley I subbed avocado which complimented the flavour, but made the overall consistency of the salad a little soft. Will try it with parsley next time, or if using avocado again I'll add more onion.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2007

      I enjoyed this but will scale it down next time as only my youngest would eat it with me. Picky eaters here. I did omit the olive oil and just used the undrained tuna. This was a refreshing lunch for a hot day.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2007

      excellent. used canned beans as that was all i could find. simple to make; extremely healthy and wonderful taste. very filling too. i used the good tuna in the cans; the chunk as opposed to the brown mushy kind. the red onions give it a nice color and presentation. thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    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

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes