Tuna and Chickpea Salad

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What you'll need

  • 3 6.5-ounce cans low-sodium, light tuna in water
  • 2 15-ounce cans no-salt-added chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Fresh ground black pepper to taste
  • 4 tablespoons coarsely chopped fresh oregano
  • 1 medium shallot, minced
  • 1 medium Anaheim pepper, seeded and diced
  • 2 medium ribs celery, diced
  • 20 cherry tomatoes (12 ounces)
  • 1 medium yellow or red bell pepper, diced
  • 4 tablespoons capers
  • 1/4 cup coarsely chopped fresh parsley

How to make it

  1. Drain the water from the tuna into a blender. Add 1/2 cup chickpeas, olive oil, salt, pepper, and 1 tablespoon oregano. Blend until smooth.

  2. Place the tuna, the remaining chickpeas, shallot, Anaheim pepper, celery, tomatoes, bell pepper, capers, parsley, and the remaining oregano in a large bowl. Chill, then toss with the blender mixture when ready to serve.

Nutritional Information

Serving size: about 2 1/2 cups

Carbohydrate exchanges 3
Fat exchanges 3
Calories 489
Calories from fat 126
Total fat 14 g
     Saturated fat 2 g
     Trans fat 0 g
Cholesterol 53 mg
Sodium 495 mg
Total carbohydrate 48 g
     Dietary fiber 14 g
     Sugars 13 g
Protein 43 g

Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.