Chickpea and Tuna Salad

From: Chef #184530

On Apr 26, 2008

I made this again tonight using parsley and am upping my rating from 4 stars to 5. I used one 400g can of chickpeas, a 180g can of tuna chunks (which was all I had), 1/8th of a cup of evoo, 1/16th of a cup of red wine vinegar, and everything else as listed. The taste and texture was far more to my liking with less oil. I had it with two slices of buttered pumpkin seed bread, which made for a very satisfying meal. Thank you for a great recipe. My original review follows: This is quick, easy and nutritious, and we enjoyed it very much. I used a 400g can of chickpeas, a 425g can of tuna and halved all the other ingredients. Not having any parsley I subbed avocado which complimented the flavour, but made the overall consistency of the salad a little soft. Will try it with parsley next time, or if using avocado again I'll add more onion.

From: cst1996

On Jul 1, 2007

I enjoyed this but will scale it down next time as only my youngest would eat it with me. Picky eaters here. I did omit the olive oil and just used the undrained tuna. This was a refreshing lunch for a hot day.

From: jennifer in new jersey

On Feb 25, 2007

excellent. used canned beans as that was all i could find. simple to make; extremely healthy and wonderful taste. very filling too. i used the good tuna in the cans; the chunk as opposed to the brown mushy kind. the red onions give it a nice color and presentation. thanks for sharing.