Light and refreshing chickpea and tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For a meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.
Ingredients
- Italian tuna packed in olive oil, undrained: 1 can (5 ounce can)
- chickpeas (garbanzo beans): 1 can (16 ounce can, drained)
- black olives: 1 can (2.25 ounce can, chopped)
- Italian (flat-leaf) parsley: 0.25 cup (chopped)
- red onion: 0.5 piece (chopped)
- lemon: (juiced)
- crumbled reduced-fat feta cheese: 0.25 cup (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Stir tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
