6 Reviews

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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dreamingofcheese October 03, 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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aspiringhealthnut July 07, 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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Greeny4444 March 15, 2011

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.

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Soobeeoz April 26, 2008

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.

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cst1996 July 01, 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.

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jennifer in new jersey February 25, 2007
Chickpea and Tuna Salad