Tuna and Chickpea Salad

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

Ingredients

• 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
• 0.25 cup chopped Italian (flat-leaf) parsley
• 0.5 red onion, chopped
• lemon, juiced
• 0.25 cup crumbled reduced-fat feta cheese, or more to taste
• salt and ground black pepper to taste

Steps

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