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Tuna And Chick Pea Salad

Thrifty.Chef's picture
Ingredients
  Canned chickpeas 16 Ounce, drained (1 can)
  Finely chopped yellow onion 1⁄3 Cup (5.33 tbs)
  Celery stalk 1 , finely chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Dried dillweed 1 Teaspoon
  Finely chopped parsley 2 Tablespoon (optional)
  Red wine vinegar 2 Tablespoon
  Olive oil/Vegetable oil 1⁄3 Cup (5.33 tbs)
  Salt 1⁄8 Teaspoon
  Black pepper 1 Pinch
  Canned tuna 7 Ounce, drained
  Tomatoes 2 Small, chopped (optional)
  Lettuce leaves 3 (for garnish)
Directions

1. In a large serving bowl, combine the chick peas, onion, celery, garlic, and dillweed, and the parsley if used. Add the vinegar, oil, salt, and pepper, and toss to blend.
2. Break the tuna into chunks and add it to the salad along with the tomatoes if used. Toss gently to blend. Serve on the lettuce leaves at room temperature or slightly chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Everyday

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4.142105
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1671 Calories from Fat 835

% Daily Value*

Total Fat 94 g145.4%

Saturated Fat 13.7 g68.4%

Trans Fat 0 g

Cholesterol 35.7 mg11.9%

Sodium 2384.6 mg99.4%

Total Carbohydrates 123 g41.1%

Dietary Fiber 26 g103.9%

Sugars 8.2 g

Protein 85 g170.8%

Vitamin A 139.8% Vitamin C 158.2%

Calcium 37.3% Iron 82.9%

*Based on a 2000 Calorie diet

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Tuna And Chick Pea Salad Recipe