Tuna With Red Onion Parsley And Chickpea 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

CHICKPEA TUNA SALAD

Chickpea Tuna Salad image

An easy Chickpea Tuna Salad that's filled with bright flavor and fresh ingredients like tomatoes and bell pepper. Canned tuna has never been so delicious!

Provided by Erin Clarke / Well Plated

Categories Salad

Time 25m

Number Of Ingredients 14

Ingredients

1/2 small red onion (thinly sliced, about 1/2 cup)
1 15-ounce can reduced sodium chickpeas, rinsed and drained
1 pint cherry or grape tomatoes ( halved)
1 large seedless English cucumber (halved lengthwise and cut into 1/4-inch slices (I leave the peel on))
1 red bell pepper (cored and cut into 1/4 inch strips, then cut into halves (or thirds if very long))
12 ounces solid pack albacore tuna in water (wild caught if possible)
3 cups arugula
1/4 cup parsley (finely chopped)
1/4 cup Feta Cheese
1/4 cup freshly squeezed lemon juice (from about 1 large lemon)
3 tablespoons extra virgin olive oil
2 cloves garlic (minced (about 2 teaspoons))
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes off some of the harshness...and the continual red onion after taste).
To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
Prepare the dressing: In a small bowl or measuring cup, stir together the lemon juice, olive oil, garlic, salt and pepper. (You can also shake them all together in a mason jar with a tight fitting lid). Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the feta and parsley over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired. Enjoy!

Nutrition Facts : ServingSize 1 (of 4), about 2 cups with all dressing added, Calories 360 kcal, Carbohydrate 26 g, Protein 29 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 7 g, Sugar 6 g

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, RED ONION, AND PARSLEY SALAD

Tuna, Red Onion, and Parsley Salad image

This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time.

Provided by justcallmetoni

Categories Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons fat-free mayonnaise
1 tablespoon nonfat sour cream
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2/3 cup celery, finely chopped
2/3 cup red onion, finely chopped
3 tablespoons fresh parsley, chopped (Italian is best but either is fine)
1 (6 ounce) can light chunk tuna in water
fresh parsley sprig, for garnish (optional)

Steps:

Using a fork first four ingredients in medium bowl to blend.
Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.

Nutrition Facts : Calories 76.9, Fat 0.8, SaturatedFat 0.2, Cholesterol 14.3, Sodium 253.1, Carbohydrate 5.6, Fiber 1.1, Sugar 2.7, Protein 11.6

THE BEST TUNA SALAD

The Best Tuna Salad image

While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together. The lemon juice is optional as it's not traditional, but we strongly recommend it to brighten up the flavors of the final dish.

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

Two 6-ounce cans white meat tuna packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

Steps:

In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

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

TUNA & CHICKPEA SALAD

Tuna & Chickpea Salad image

Use chopped red onions and fresh parsley to put some color in this 15-minute Tuna & Chickpea Salad. Chickpeas are the star in this Healthy Living recipe.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/3 cup MIRACLE WHIP Dressing
2 Tbsp. lemon juice
1/2 tsp. smoked paprika
2 cans (5 oz. each) white tuna in water, drained, flaked
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 stalk celery, chopped
1/4 cup finely chopped red onions
2 Tbsp. finely chopped fresh parsley

Steps:

Mix first 3 ingredients until blended.
Combine remaining ingredients in medium bowl.
Add dressing mixture; mix lightly.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g