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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
- 1 (5 ounce) can Italian tuna packed in olive oil, undrained
- 1 (16 ounce) can chickpeas (garbanzo beans), drained
- 1 (2.25 ounce) can black olives, chopped
- ¼ cup chopped Italian (flat-leaf) parsley
- ½ red onion, chopped
- lemon, juiced
- ¼ cup crumbled reduced-fat feta cheese, or more to taste
- salt and ground black pepper to taste
Directions
Step 1
Stir tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 227 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol15mg | 5% |
| Sodium701mg | 30% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber6g | 21% |
| Total Sugars1g | |
| Protein17g | |
| Vitamin C16mg | 78% |
| Calcium91mg | 7% |
| Iron3mg | 16% |
| Potassium326mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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