Chick Pea & Tuna Salad Recipe

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Chick Pea & Tuna Salad

Michelle Bersani =^..^=


I found this on the back of a can of chick peas from Progresso. I changed a few thing to my own taste.
It is a really light and filling dish served on a bed of lettuce, stuffed in a hollowed out tomato or mixed with cooked whole wheat pasta.

★★★★★ 1 vote
10 Min


1/4 c
red onions, chopped
2 Tbsp
fresh parsley, chopped (or 1 tbsp dried) (i have also used cilantro)
1/2 c
celery, finely chopped
1 clove
garlic, minced (i prefer 2 cloves, because i love garlic)
1 can(s)
chick peas, 19 oz. ( i use progresso, but any is fine)
5-6 oz
canned tuna in oil, drained
1/4 c
red wine vinegar (balsamic is also good)
1/4 c
olive oil, light
salt & pepper, to taste


1In a large bowl, toss first 6 ingredients.
2In a separate small bowl, whisk oil and vinegar.
Stir into chick pea mixture.
Season with salt and pepper.
3Cover and refrigerate for 30-60 minutes.

About this Recipe

Course/Dish: Fish, Tuna Salads, Salads
Other Tags: Quick & Easy, Healthy