15 Reviews of Quick and Simple Tuna and Garbanzo Salad

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.

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.

From: Mystia

On Jun 28, 2005

The first time I made this, I used sliced water chestnuts (broken into quarters) and only one can of chickpeas. It was very good with those alterations. I've also used garlic, basil, thyme and oregano in this dish and it was great. I normally use more onions and fewer tomatoes to suit my tastebuds. This is one of my favorite dishes using chickpeas. Thanks for posting it, Kanzeda!

From: ~Bekah~

On May 17, 2007

This is a lovely and light salad. The taste is fresh from the crunch on the celery and the slight tang from the balsamic dressing. I had this over a bed of lettuce. I was going to put it into a pita, but after marinating for over an hour, the salad had quite a bit of liquid in it, making a pita out of the question. However, I didn't miss it at all. This was a wonderful lunch. Thank you.

From: hollyfrolly

On Feb 19, 2008

Delicious salad! I followed your recipe exactly, but used red wine vinegar instead of balsamic. I also went ahead and added some fresh oregano and feta because I had them on hand and thought they may be a tasty addition. WOW! So, so good and so fresh! Thanks so much for sharing! I'll definitely be making this again! Delish!

From: ladypit

On Jun 6, 2005

I thought this was a pretty good salad. I left out the celery and added just a bit more onion. The addition of the tomato didn't really work with my taste buds; I think I'd like it better without. I like hudelei's suggestion to use more parsely too. I may try it again with more parsely and no tomato. Thanks for a yummy lunch to try.

From: bungalowten

On Apr 14, 2005

I made this recipe when I found it on a can of beans. It is really good, and it's a great lunch for all you brownbaggers.

From: mandalee65

On Apr 16, 2008

Quick, easy, and yummy! I made it in less than 10 minutes. I did substitute half of the balsamic for regular white vinegar, and dried parsley for fresh. Next time I will likely add more vegetables and use only one can of beans. Two cans was almost too much. I had planned on eating grapes on the side, but got lazy and tossed them in the same bowl - surprisingly, it turned out quite good that way. Great recipe. Thanks for sharing!

From: Jo Anne

On Mar 4, 2007

Really liked this salad. Used only 1 can of chickpeas, mint instead of parsley and garlic vinaigrette (Garlic Expressions). Served on a bed of lettuce and garnished with black olives and yellow peppers.

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!