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.
- Preparation:
- Total:
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
- ¼cup chopped Italian (flat-leaf) parsley
- ½red onion, chopped
- lemon, juiced
- ¼cup crumbled reduced-fat feta cheese, or more to taste
- salt and ground black pepper to taste
Instructions
Step 1
Stir tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.