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Nutrition Facts
Serving Size 1 (346g) Recipe makes 4 servings The following items or measurements are not included below: balsamic vinaigrette
Calories 374
Calories from Fat 52		(13%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 861mg		35%
Potassium 683mg		19%
Total Carbohydrate 54.1g		18%
	Dietary Fiber 10.8g	43%
	Sugars 1.5g
Protein 26.6g		53%
detailed view... how is this calculated?

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Quick and Simple Tuna and Garbanzo Salad

Recipe #72994 | 15 min | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Kanzeda
Oct 9, 2003

I found this recipe on a can of "Bush's" garbanzo beans. This is one of my favorite lunches now. Tossed on top of some lettuce or stuffed into a pita. Let me kow if you try any successful variations.

SERVES 4 (change servings and units)

Ingredients

2 (16 ounce) cans chickpeas, drained (garbanzo beans)
1 (9 ounce) can tuna
1/2 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons chopped fresh parsley
1/3 cup balsamic vinaigrette
1/4 teaspoon salt
1/4 teaspoon pepper (freshly cracked if you have it)
1 medium tomato, diced

Directions

1
Combine all ingredients in a bowl.
2
For best results let it marinate at least one hour before serving.
3
See I said it was simple.

Questions about this recipe?

Featured Reviews for This Recipe

From: kelly in TO

On May 31, 2009

Quick it right! I put this together in 5 min and it was healthy, tasty, and fresh feeling. The only change I made was I used a spring onion instead of a cooking onion. Thanks for sharing, I'll make this often.

0 people found this review helpful

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From: Fronie

On Aug 16, 2008

Loved it! I made it up at the beginning of the week for lunches. Hubby and I took it in Pita pockets for lunch. Very yummy!

0 people found this review helpful

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From: hudelei

On Apr 9, 2004

I really liked this salad and have made it about three times since I ran across the recipe. Sorry for the slow reviewing, especially on such a good recipe. Twice now I've ended up chopping up a lot more parsley and I really liked it that way too. I threw in the whole bunch of parsley, chopped up with the celery and onion in the food processor, and it made it almost like a tabbouleh or a parsley salad. Thanks so much for the great alternative to the mayo-based salads and a terrific lunch idea.

4 people found this review helpful

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From: justcallmetoni

On Jan 1, 2005

Lots of leftover crudite here so I threw in some diced carrots and cucumbers as well. Made my dressing from scratch using 1 tablespoon olive oil, 1 teaspoon of water and the balance of the 1/3 cup was balsamic vinegar, seasoned with a minced clove of garlic, some chopped basil and oregano. The variations are infinite here.

2 people found this review helpful

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