One of my favorite simple, healthy, and flavorful dishes that is also a success with my kids is this one. This chickpea tuna salad tastes great as a side dish or as a main dish, depending on your preference.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1 (5 ounce) can tuna, drained
- 12 cherry tomatoes, halved
- ½ cup chopped white onion
- ½ cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
Instructions
- Combine chickpeas and tuna in a bowl. Add cherry tomatoes, onion, cilantro, oil, lime juice, soy sauce, garlic salt, and pepper. Mix well.
- Substitute diced cooked chicken for the tuna if you like.
- This can be eaten right away, or let sit in the refrigerator for 4 hours for better flavor.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 7 g |
| Protein | 16 g |
| Saturated Fat | 1 g |
| Sodium | 750 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I loved the ingredients but wanted to put this into an ancient grain wrap. So I ran the chickpeas through a food processor to break them down a bit (one 19 oz can) and used one 7 oz can of tuna. Added 1 tblsp of olive oil mayo. Omitted the cilantro. Simply delicious. The lime makes it.
I really liked it for a change. I added extra tomatoes for that fresh pop of flavor.