*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.
This was freaking awesome. Really super yummy. I actually ate all four servings just right out of the bowl but I'm not ashamed. Everything went together perfectly and seriously was a party in my mouth. YUM DUDE! Next time I'd like to try this stuffed in a hollowed out tomato or red pepper and adding the artichoke hearts as suggested by the recipe's author. NOTE: I did use organic ingredients when I could and a small lemon. I rolled the lemon on the countertop while pushing down slightly so I could get the most juice out of it.
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!!!
This was quite good but I added a few things that for my taste made it GREAT. I added capers lemon zest sundried tomatoes English cucumber. Didn't have red onion substituted yellow onion and didn't have fresh parsley. Husband loved it too! He didn't know he liked chickpeas! This will be a regular dis at our house.
I live alone and have a very busy job plus I am Type II diabetic so I needed to find some recipes that would be not just healthy but very quick and easy to make. This is hands down the best thing I have found yet. I experimented a bit by throwing in a stalk of celery and some good quality hot salsa and it was as delicious as anything I've tasted in years!
The BEST tuna salad EVER. This should be renamed "Tuscan Tuna Salad." I made a double batch the first time I tried this (used 3 cans tuna). Added a full 1/2 cup fresh lemon juice (3 lemons). Added 1 c. chopped artichoke hearts (they were oil packed and even drained added enough oil to my tuna canned in water to achieve moistness and good flavor). Don't eat this salad until it has melded for a day. Absolutely unbelievably bright fresh satisfying...all who tried consumed huge quantities. Excellent to use for stuffing in a vine ripened tomato. I would not delete any of the ingredient...especially the fresh parsley and in the full amount called for. This particular combination of zingy red onion salty black olives (used kalamata for a total tuscan treat) fresh zesty parsley zippy fresh lemons robust chickpeas and good old tuna absolutely LOVE each other. The feta is just the crown jewel. GO Krissy G!
Not sure what makes this salad so good but it is delicious!!! The only thing I left out was the black olives because I didn't have any on hand. I added some fresh diced jalapeno to give it a little kick. I didn't have the tuna in oil so I just added a little oil (you can control how much oil this way). Yummmy will be making this again. I didn't have much feta cheese def. use the feta makes it so much better.
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.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Tuna and Chickpea Salad to your Favorites