Tuna and Chickpea Salad
Servings
4Serving size
about 2 1/2 cups
COOKING TIME
30 Minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well for a couple of days in the refrigerator.
Ingredients
| 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 |
Instructions
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.