Tuna and Chickpea Salad Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.

total: 10 mins prep: 10 mins Servings: 4 Yield: 4 servings


  • 1 (5 ounce) can Italian tuna packed in olive oil, undrained
  • 1 (16 ounce) can chickpeas (garbanzo beans), drained
  • 1 (2.25 ounce) can black olives, chopped
  • ¼ cup chopped Italian (flat-leaf) parsley
  • ½ red onion, chopped
  • lemon, juiced
  • ¼ cup crumbled reduced-fat feta cheese, or more to taste
  • salt and ground black pepper to taste


    Step 1

    Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

Nutrition Facts

Per Serving: 227 calories; protein 17.4g; carbohydrates 29.7g; fat 4.9g; cholesterol 15mg; sodium 700.8mg.


Please enter your comment!
Please enter your name here