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Tuna and Chickpea Salad

By Wendys Kitchen on February 06, 2006

1 Reviews
  • timer
  • Prep Time: 5 mins
  • Total Time: 10 mins
  • Servings: 4

About This Recipe

"From Family Circle"

Ingredients

    • 2 tablespoons olive oil
    • 2 zucchini, trimmed cut into 2cm diagonal slices
    • 1 red onion, thinly sliced
    • 1 cup Italian parsley
    • 225 g tuna in vegetable oil, drained
    • 400 g chickpeas, rinsed drained
    • 125 ml sour cream
    • 1 garlic clove, crushed
    • 1 tablespoon lemon juice
    • 1/2 teaspoon crushed cumin
    • 1/2 teaspoon crushed coriander
    • 1/4 teaspoon cayenne pepper

Directions

  1. Heat oil in frying pan and saute zucchini until evenly cooked.
  2. Place zucchini in large bowl, add onion, parsley, tuna and chickpeas.
  3. Toss and combine and arrange in serving bowl.
  4. Mix together the remaining ingredients. Season with salt and pepper and drop generous spoonfuls of dressing onto salad and serve.
Page 2 of 2 Tuna and Chickpea Salad (cont.)

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (334 g)

Servings Per Recipe: 4

Amount Per Serving
%
Calories 382.2
 
Calories from Fat 165
43%
Amount Per Serving
%
Total Fat 18.4g
28%
Saturated Fat 5.4g
27%
Cholesterol 21.6mg
7%
Sugars 3.1 g
Sodium 531.8mg
22%
Total Carbohydrate 31.5g
10%
Dietary Fiber 6.4g
25%
Sugars 3.1 g
12%
Protein 24.1g
48%

Reviews

  • "Had my doubts about this one but it was mahvelous dahling! Even Dh thought so. I considered using the zucchini raw but I'm glad I went ahead and sauteed it as directed. I used 2ea 6oz cans of tuna and 1/2c parsley. I was afraid a full cup would be too overwhelming and it probably would have for my taste. I mixed the salad and dressing together and chilled it for 4 hours before serving. This one's gonna' be a repeat."

    By sugarpea on July 09, 2006 | 291515
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