Chickpea and Tuna Salad

Submitted by Manami

"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!"

 

• Ready In: 2hrs 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 4 cups canned chick-peas, drained and rinsed
• salt, to taste for the chickpeas
• fresh ground black pepper, to taste
• 1⁄2 cup extra virgin olive oil (to taste)
• 3 (6 ounce) cans tuna in olive oil, well drained and broken into large flakes
• 1 medium red onions or 1 medium red onion, sliced into 1/4-inch half-moons
• 1⁄4 cup red wine vinegar (to taste)
• 3 tablespoons chopped fresh Italian parsley

directions

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. Add more olive oil, vinegar, or salt and pepper as you like.
3. Serve chilled.

Reviews

[dreamingofcheese]

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.

 

[aspiringhealthnut]

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. :)<br/><br/>I would imagine this recipe is best served at room temperature as opposed to cold.

 

[Greeny4444]

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!

 

[Soobeeoz]

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.

 

[cst1996]

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.