Light and refreshing chickpea and tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For a meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.
Ingredients
- 1 can Italian tuna packed in olive oil , 5 ounce
- 1 can chickpeas , 16 ounce
- 1 can black olives , 2.25 ounce
- 0.25 cups chopped Italian , flat-leaf
- 0.5 reds onion , chopped
- lemon , juiced
- 0.25 cups crumbled reduced-fat feta cheese , or more to taste
- salt and ground black pepper to taste
Instructions
-
1
Stir tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Grilled Bananas
The first recipe I created all by myself. A great, easy, and healthy dessert! This recipe can easily be customized by adding new toppings according to favorite tastes. Serve with ice cream!
Smoked Sausage Frittata
Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
Mushroom Pilaf with Pine Nuts and Dried Cherries
Savory mushrooms and sweet cherries combine in this simple rice pilaf. It's a perfect side for summer or fall mains.