Tuna and Chickpea Salad The Best Recipes

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Tuna and Chickpea Salad

"Light and fresh tuna salad that may be eaten as a chief dish or served with pita chips as an appetizer. For meatier salad, add one extra can of undrained tuna. You also can add tired, chopped artichoke hearts."

Ingredients :

1 (5 ounce) can Italian tuna packed in olive oil, undrained
1 (16 ounce) can chickpeas (garbanzo beans), tired
1 (2.25 ounce) can black olives, chopped
1/4 cup chopped Italian (flat-leaf) parsley
half red onion, chopped
lemon, juiced
1/4 cup crumbled decreased-fat feta cheese, or greater to taste
salt and floor black pepper to flavor

Instructions :

Prep : 10M	Cook : 4M	Ready in : 10M

Stir the tuna, chickpeas, olives, parsley, purple onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, prepare dinner it evenly, and make easy-up simpler.

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