Tuna Chickpeas And Broccoli Salad Food

TUNA AND CHICKPEA SALAD

Tuna and Chickpea Salad image

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

Provided by krissy g.

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

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

Steps:

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

Nutrition Facts : Calories 227.1 calories, Carbohydrate 29.7 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 5.9 g, Protein 17.4 g, SaturatedFat 1.6 g, Sodium 700.8 mg, Sugar 0.9 g

BROCCOLI TUNA SALAD

Broccoli Tuna Salad image

Broccoli tuna salad is a flavorful variation of a classic. It's a blend of fresh and easy ingredients, with an extra dose of broccoli greens!

Provided by Lisa Bryan

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

2 5-ounce cans tuna (drained)
1 cup broccoli rice
1/3 cup mayonnaise
1/2 tablespoon Dijon mustard
2 green onions (sliced)
2 tablespoons sunflower seeds
1-2 tablespoons chopped parsley, chives or other herbs
salt and pepper (to taste)

Steps:

Remove the florets from a head of broccoli, place in a food processor, and pulse until the texture resembles rice.
Add the drained canned tuna, mayonnaise, dijon mustard, broccoli rice, sunflower seeds, green onion, and chopped parsley to a bowl.
Stir everything together until it's well combined.
Enjoy the broccoli tuna salad straight out of the bowl, turned into a sandwich, or wrapped in lettuce leaves.

Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 17 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 33 mg, Sodium 332 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

TUNA, CHICKPEAS AND BROCCOLI SALAD

Tuna, Chickpeas and Broccoli Salad image

This recipe is inspired by a common Italian combination, tuna and beans. It's a salad that keeps well in the refrigerator and one that's great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.

Provided by Martha Rose Shulman

Time 10m

Yield 2 1/2 servings.

Number Of Ingredients 13

Ingredients

1 can water-packed light tuna, drained
1/2 can chickpeas, (1/3 cup) drained and rinsed
1 stalk celery, cut in small (1/4-inch) dice
1/2 red bell pepper, cut in small (1/4-inch) dice
2 tablespoons chopped fresh parsley (optional)
1 tablespoon chopped fresh chives (optional)
1 broccoli crown, steamed for 4 to 5 minutes and broken into florets
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon vinegar (red wine, sherry or white wine)
Salt to taste
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1/4 cup plain low-fat yogurt

Steps:

In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 824 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKPEA AND TUNA SALAD

Chickpea and Tuna Salad image

Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!

Provided by Manami

Categories Tuna

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups canned chick-peas, drained and rinsed
salt, to taste for the chickpeas
fresh ground black pepper, to taste
1/2 cup extra virgin olive oil (to taste)
3 (6 ounce) cans tuna in olive oil, well drained and broken into large flakes
1 medium red onions or 1 medium red onion, sliced into 1/4-inch half-moons
1/4 cup red wine vinegar (to taste)
3 tablespoons chopped fresh Italian parsley

Steps:

In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
Add more olive oil, vinegar, or salt and pepper as you like.
Serve chilled.

TUNA AND CHICKPEA SALAD

Tuna and Chickpea Salad image

This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 10m

Number Of Ingredients 8

Ingredients

2 cans (15.5 ounces each) chickpeas, drained and rinsed
1 small onion, diced
2 small garlic cloves, minced
1/4 cup chopped fresh parsley
2 tablespoons olive oil
2 tablespoons red-wine vinegar
2 cans (6 ounces each) solid white tuna, packed in olive oil, drained and flaked
Coarse salt and ground pepper

Steps:

In a large bowl, combine cans of chickpeas, drained and rinsed, diced small onion, minced small garlic cloves, chopped fresh parsley, and olive oil and red-wine vinegar. Fold in solid white tuna packed in olive oil, drained and flaked. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 367 g, Fat 16 g, Fiber 6 g, Protein 29 g

More about "tuna chickpeas and broccoli salad food"

TUNA, BROCCOLI, TOMATOES AND CHICKPEAS - DELICIOUS.

Web Jul 31, 2014 Ingredients 185g tin eco-friendly tuna in spring water or brine 2 x 400g tins chickpeas 2 tbsp capers 150g cherry tomatoes Large …
From deliciousmagazine.co.uk
5/5 (2)
Total Time 15 mins
Category Tuna Recipes
Calories 213 per serving

Drain the tuna, then flake into a mixing bowl using a fork. Drain and rinse the chickpeas, then drain and rinse the capers. Add them all to the bowl. Halve the tomatoes and add to the bowl. Chop the parsley, slice the chilli (if you don’t like spicy food, remove the seeds – or leave the chilli out completely), then add to the bowl. Bring a kettle of water to the boil.
Cut the broccoli into small florets, slicing the stems thinly, and put in a heatproof bowl. Pour the boiling water over the broccoli florets, leave for 2 minutes, then drain.
Toss the broccoli with the chickpea, tuna and tomato mixture, then season. Serve with lemon wedges for squeezing.

Tuna Chickpeas And Broccoli Salad Food

TUNA AND CHICKPEA SALAD

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

BROCCOLI TUNA SALAD

Broccoli tuna salad is a flavorful variation of a classic. It's a blend of fresh and easy ingredients, with an extra dose of broccoli greens!

TUNA, CHICKPEAS AND BROCCOLI SALAD

CHICKPEA AND TUNA SALAD

TUNA AND CHICKPEA SALAD

This chunky salad, courtesy of Laura Foster, Toronto, Ontario, is good by itself or over lettuce, with whole-grain crackers on the side.

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