Quick and Simple Tuna and Garbanzo Salad

Total Time
Prep 15 mins
Cook 0 mins

I found this recipe on a can of "Bush's" garbanzo beans. This is one of my favorite lunches now. Tossed on top of some lettuce or stuffed into a pita. Let me kow if you try any successful variations.

Ingredients Nutrition

  • 2 (16 ounce) cans chickpeas, drained (garbanzo beans)
  • 1 (9 ounce) can tuna
  • 12 cup finely chopped celery
  • 14 cup finely chopped onion
  • 2 tablespoons chopped fresh parsley
  • 13 cup balsamic vinaigrette
  • 14 teaspoon salt
  • 14 teaspoon pepper (freshly cracked if you have it)
  • 1 medium tomatoes, diced


  1. Combine all ingredients in a bowl.
  2. For best results let it marinate at least one hour before serving.
  3. See I said it was simple.


Most Helpful

Great! Did everything the same except only used one can of chickpeas. My husband especially loves it.

Lisa from OK May 25, 2010

Quick, delicious and healthy! I used red wine vinegar b/c that's all I had and also topped it with some reduced fat feta cheese (just b/c I love the combination of chickepeas and fet) Will definitely make again. Thanks!

cookinhealthy April 17, 2008

Delicious salad! I followed your recipe exactly, but used red wine vinegar instead of balsamic. I also went ahead and added some fresh oregano and feta because I had them on hand and thought they may be a tasty addition. WOW! So, so good and so fresh! Thanks so much for sharing! I'll definitely be making this again! Delish!

hollyfrolly February 19, 2008

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