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Tuna and Chickpea Salad

This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2004

Ingredients

  • 2 cans (15.5 ounces each) chickpeas, drained and rinsed
  • 1 small onion, diced
  • 2 small garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons red-wine vinegar
  • 2 cans (6 ounces each) solid white tuna, packed in olive oil, drained and flaked
  • Coarse salt and ground pepper

Directions

  1. In a large bowl, combine cans of chickpeas, drained and rinsed, diced small onion, minced small garlic cloves, chopped fresh parsley, and olive oil and red-wine vinegar. Fold in solid white tuna packed in olive oil, drained and flaked. Season with coarse salt and ground pepper.

Cook's Notes

This salad keeps well overnight when refrigerated in an airtight container.

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