Tuna and Chickpea Salad


Light and refreshing chickpea and tuna salad that can be eaten as a main dish or served with pita chips as an appetizer. For a meatier salad, add one more can of undrained tuna. You can also add drained, chopped artichoke hearts.

tuna and chickpea salad
Prep Time:
10 mins
Total Time:
10 mins


  • 1 (5 ounce) can Italian tuna packed in olive oil, undrained

  • 1 (16 ounce) can chickpeas (garbanzo beans), drained

  • 1 (2.25 ounce) can black olives, chopped

  • ¼ cup chopped Italian (flat-leaf) parsley

  • ½ red onion, chopped

  • lemon, juiced

  • ¼ cup crumbled reduced-fat feta cheese, or more to taste

  • salt and ground black pepper to taste


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

Nutrition Facts (per serving)

227 Calories
5g Fat
30g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 227
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 15mg 5%
Sodium 701mg 30%
Total Carbohydrate 30g 11%
Dietary Fiber 6g 21%
Total Sugars 1g
Protein 17g
Vitamin C 16mg 78%
Calcium 91mg 7%
Iron 3mg 16%
Potassium 326mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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