CHICKPEA TUNA SALAD
An easy Chickpea Tuna Salad that's filled with bright flavor and fresh ingredients like tomatoes and bell pepper. Canned tuna has never been so delicious!
Provided by Erin Clarke / Well Plated
Categories Salad
Time 25m
Number Of Ingredients 14
Steps:
- Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes off some of the harshness...and the continual red onion after taste).
- To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
- Prepare the dressing: In a small bowl or measuring cup, stir together the lemon juice, olive oil, garlic, salt and pepper. (You can also shake them all together in a mason jar with a tight fitting lid). Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the feta and parsley over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired. Enjoy!
Nutrition Facts : ServingSize 1 (of 4), about 2 cups with all dressing added, Calories 360 kcal, Carbohydrate 26 g, Protein 29 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 7 g, Sugar 6 g
CHICKPEA TUNALIKE SALAD
Eat as is, spread on whole grain bread, stuff into a tomato, lettuce leaves, or in pita pockets along with lettuce and diced fresh tomatoes. Adapted fromVegan Vittles cookbook by Jo Stepaniak and the people of the Farm Sancuary. Update:From a reviewers suggestion, I have addeed crushed toasted nori as an option-it gives it a nice from the sea flavor!
Provided by Sharon123
Categories Lunch/Snacks
Time 10m
Yield 2-4
Number Of Ingredients 12
Steps:
- Coarsely chop the beans in a food processor, or mash well with a fork.
- Stir in the celery, lemon juice, onion, parsley, mayonnaise(or olive oil), relish, mustard, paprika, and salt and pepper to taste. Add in crushed toasted nori sheets if using. Mix well.
- Chill thoroughly before serving.
- Stored in a covered container in the fridge, the salad will keep for up to 1 week.
- Enjoy!
- Note: Sometimes I add finely chopped green bell pepper, and have even added slightly mashed peas to this!
Nutrition Facts : Calories 294.4, Fat 4, SaturatedFat 0.5, Cholesterol 1.8, Sodium 737.3, Carbohydrate 55.1, Fiber 10.4, Sugar 3.7, Protein 11.2
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
BETTER-THAN-TUNA, CHICKPEA SALAD
Inspired from the recipe in Vegan Table. "This recipe has all the flavor of the lunchtime staple but leaves the cholesterol, and mercury behind" I usually cut this recipe in HALF, and as you can see from the list of ingredients, that is quite easy to do! I also like to add dill pickle to mine, which I've listed below. Some chopped scallion might be nce too... ^_^
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add the chickpeas to a food processor or blender and pulse to grind them down into small flaky pieces.
- In a large bowl, combine the first nine ingredients and mix well. Season with salt and pepper, to taste and serve as a salad or sandwich filling.
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
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