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Tuna And Chickpea Salad

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  Olive oil 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Dried oregano 1⁄2 Teaspoon, crumbled
  Black pepper 1⁄8 Teaspoon
  Canned chickpeas/Great northern beans 38 Ounce, drained, rinsed (Two 1 Pound 3 Ounces Size Cans)
  Canned tuna in water 13 Ounce, drained, flaked (Two 6 1/2 Ounce Cans, Light Or White)
  Celery stalks 4 Medium, thinly sliced
  Tomatoes 2 Large, cored, seeded, and diced but not peeled
  Radishes 10 , thinly sliced
  Red onion 1 Small, coarsely chopped
  Bite size lettuce pieces 4 Cup (64 tbs) (Lettuce Of Any Kind)

Combine the oil, lemon juice, oregano, and pepper in a large bowl.
Add the chickpeas, tuna, celery, tomatoes, radishes, and onion, and toss well to mix.
Arrange the lettuce in a large shallow bowl and mound the tuna mixture on top.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2351 Calories from Fat 622

% Daily Value*

Total Fat 71 g109.2%

Saturated Fat 9.9 g49.6%

Trans Fat 0 g

Cholesterol 111.7 mg37.2%

Sodium 3632.2 mg151.3%

Total Carbohydrates 280 g93.4%

Dietary Fiber 60 g239.9%

Sugars 19.4 g

Protein 155 g310.5%

Vitamin A 308.4% Vitamin C 262.2%

Calcium 57.6% Iron 105.9%

*Based on a 2000 Calorie diet

Tuna And Chickpea Salad Recipe