Tuna Chickpea Salad Recipes
TUNA AND CHICKPEA SALAD
This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, combine cans of chickpeas, drained and rinsed, diced small onion, minced small garlic cloves, chopped fresh parsley, and olive oil and red-wine vinegar. Fold in solid white tuna packed in olive oil, drained and flaked. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 367 g, Fat 16 g, Fiber 6 g, Protein 29 g
TUNA AND CHICKPEA SALAD
Light and refreshing tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.
Provided by krissy g.
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.7 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.6 g, Sodium 700.8 mg, Sugar 0.9 g
CHICKPEA AND TUNA SALAD
Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!
Provided by Manami
Categories Tuna
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
- Add more olive oil, vinegar, or salt and pepper as you like.
- Serve chilled.
CHICKPEA TUNA SALAD
This is one of my favorite quick, wholesome, and flavorful recipes and a big hit with my kids. This chickpea tuna salad can be a main dish, or if you prefer without the meat, it makes a wonderful side dish as well.
Provided by cristianelima
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chickpeas and tuna in a bowl. Add cherry tomatoes, onion, cilantro, oil, lime juice, soy sauce, garlic salt, and pepper. Mix well.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 37 g, Cholesterol 9.4 mg, Fat 8.8 g, Fiber 7.4 g, Protein 16 g, SaturatedFat 1.2 g, Sodium 750.4 mg, Sugar 1.1 g
MOCK TUNA SALAD (CHICKPEA SALAD)
Made with chickpeas (garbanzo beans), this is a wonderful sandwich filling, especially for vegetarians who miss tuna salad. I liked it more oniony so I added a little extra minced onion, but it's still wonderful without it. I enjoyed this the most stuffed in pita bread with slices of ripe plum tomatoes, and also would serve it often on crackers as a snack or appetizer.
Provided by Charmed
Categories Lunch/Snacks
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, combine mashed chickpeas, mayonnaise, mustard, relish, chopped green onions, salt, pepper, and yellow onion (if desired).
- Mix well.
Nutrition Facts : Calories 191.9, Fat 1.9, SaturatedFat 0.2, Sodium 532.1, Carbohydrate 36.9, Fiber 7.1, Sugar 1.7, Protein 7.8
TUNA & CHICKPEA SALAD
Use chopped red onions and fresh parsley to put some color in this 15-minute Tuna & Chickpea Salad. Chickpeas are the star in this Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients until blended.
- Combine remaining ingredients in medium bowl.
- Add dressing mixture; mix lightly.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
CHICKPEA AND TUNA SALAD
In Tuscany, cannellini beans would be paired with tuna for a similar dish. I don't see why black-eyed peas or kidney beans couldn't be used as well. Just make sure the beans are tender-almost to the point of breaking-so that they absorb the tuna flavor and stay put on the toasted bread, if that's how youchoose to serve them. Don't be afraid to crush them lightly!
Yield makes 6 servings
Number Of Ingredients 9
Steps:
- Place the chickpeas in a small, deep bowl and pour in enough cold water to cover by at least 4 inches. Let the beans soak in a cool place or the refrigerator at least 12 hours or up to 1 day.
- Drain the beans and transfer them to a 3-quart saucepan. Pour in enough water to cover by three fingers. Bring to a boil over high heat. Adjust the heat to simmering and cook until the beans are tender, 1 1/2 to 2 hours. Check the level of the water, adding a little water from time to time to keep the beans completely covered. Remove the chickpeas from the heat, stir in the salt, and let stand until cooled.
- Drain the beans and transfer them to a large serving bowl. Add the tuna, red onion, olive oil, vinegar, and parsley. Toss gently to keep the tuna in big pieces. Add salt if necessary, and pepper to taste. Toss gently and serve, with the bread if you like.
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