Tuna and Chickpea Salad



Serving size

about 2 1/2 cups
30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well for a couple of days in the refrigerator.

Tuna and Chickpea Salad


3 can Canned no-salt added tuna fish in water
2 15 ounce can Canned no salt added chickpeas (drained and rinsed)
2 Tbsp. Olive oil
1/4 tsp. Salt
1 to taste Black pepper
4 Tbsp. Fresh oregano (coarsely chopped)
-3 Medium Shallots, raw (minced)
1 medium Anaheim pepper (seeded and diced)
2 Medium stalk Celery, raw (diced)
12 ounce Grape or cherry tomatoes
1 medium Yellow bell peppers (or red bell pepperpepper)(diced)
4 Tbsp., drained Capers
1/4 cup chopped Fresh parsley


Drain the water from the tuna into a blender. Add 1/2 cup drained chickpeas, the olive oil, salt, pepper, and 1 tablespoon of the oregano and blend until smooth.

Place the tuna, the remaining chickpeas, shallot, Anaheim pepper, celery, tomatoes, yellow pepper, capers, parsley, and the remaining oregano in a large bowl.

Add the dressing and fold together. Chill.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Tuna salads with beans are really good and this one with garbanzos (chickpeas) is no exception. The capers, parsley, olive oil, and oregano give it a bit of a fresh Mediterranean flavor.

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."