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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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