Tuna and Chickpea Salad

Quick, delicious and nutritious! My sister made it, and I enjoyed it so much I had to try making it myself. I served it on a bed of baby spinach and arugula, and will definitely try a variation of this using cucumber and tomatoes.

Loved it. It’s currently 105 and need simple meal. Didn’t have feta so I substituted an avocado and chopped a stray half head of romaine lettuce. Only had albacore tuna in water, so I added the water and sprinkled some olive oil while tossing. Will definitely make this again and again.

It was good and I did like it. It was a little basic for me so I won’t be making it again. I think it needs more flavor overall. Very easy to make.

Love this recipe, it’s so delicious and fresh. I did substitute a few things based on what I had on hand green vs. black olives and cilantro vs. parsley. I also added finely chopped english cucumber and red pepper for color and nutrition!

Super simple to throw together for a quick lunch. I found it tasted even better the next day. I used less onion than called for (about 1/3 of a medium onion), personal preference. I thought it could use a bit more feta, so next time I’ll add a couple more tablespoons. I used Genova Yellowfin tuna – yum! Healthy and filling, I’d make this again.

This was delicious made exactly as indicated.

I made this twice, it was OK, we weren’t blown away by it. Probably won’t make this again.

I could not find the Italian tuna but you can use any tuna in water and add olive oil as desired. Delicious!

So very simple yet so very good. This is how all recipes should be to enjoy it without too much work .

Delicious lunch on a bed of romaine lettuce. Really nice “greek salad” feel with the hardiness of the protein tuna and beans. Think it will be even better for tomorrow’s lunch.

This was absolutely fantastic! I made it to the recipe. My only substitutions were adding lemon peel from the fresh lemon and since I didn’t have tuna in olive oil, I used two packets of low-sodium tuna + 1 Tbsp Olive Oil. I also went with the author’s suggestion of adding drained, chopped artichoke hearts. Since my husband is on Phase 1 of South Beach, we served this over lettuce and it made a perfect light dinner on a hot, summer night. The lemon gives the perfect amount of brightness and the red onion that added zing! Thank you so much for a fabulous recipe!!!

I love, love, love this recipe!!! I’ve made this many times now, sometimes I add artichoke hearts, sometimes not, it’s always good- followed as written.

wonderful and so easy!

This was so much better than I thought it would be! It was perfect to make up quick and have for a fast dinner with Romaine wraps, and it made wonderful leftovers!

I followed the basic ingredients but didn’t measure anything, just did everything to taste and added celery. Had mine on a lightly toasted kaiser roll and it was fantastic. I usually open a can, drain them, throw some french dressing and grated cheese on them but I was getting bored with it. Thanks for this awesome recipe!!

Easy and pretty darn good.

Easy, healthy tasty

Fantastic. Didn’t change a thing. I served this with a tomato.onion,and cucumber salad, and Triscuits. I make this often. One more thing, DOUBLE the recipe!

Please note my poor rating is no reflection on the recipe itself but rather posted as a warning to budget-conscious cooks (like me) who might try to make this with lesser ingredients. You cannot make this recipe with regular .99 canned tuna and store brand feta…well, you can…but… With so few ingredients, those you use must be of the best quality. Don’t skimp, or you’ll regret it.

Addictive!

I’m eating this as I type, it’s delicious! I used unseasoned white tuna because it’s what I had on hand. I also added tomatoes. Instead of using French dressing, I used an avocado, cilantro, and green onion dressing.