Food & Cooking Recipes Ingredients Seafood Recipes Tuna and Chickpea Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side. Ingredients 2 cans (15.5 ounces each) chickpeas, drained and rinsed 1 small onion, diced 2 small garlic cloves, minced ¼ 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 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. Print