This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." -Voltaire
I love tuna salad and ate a lot of it while I was in medical school. I especially like tuna salads with beans and this one with garbanzos (chickpeas) is no exception. The capers, parsley, olive oil, and oregano give it a bit of a fresh Mediterranean flavor.
Servings: 4 | Serving size: about 2 1/2 cups
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well for a couple of days in the refrigerator.
|3||6 1/2 ounce cans low sodium light tuna in water|
|2 15 ounce can||no salt added chickpeas (drained and rinsed)|
|2 Tbsp||olive oil|
|fresh ground black pepper (to taste)|
|4 Tbsp||fresh oregano (coarsely chopped)|
|1 medium||shallot (minced)|
|1 medium||Anaheim pepper (seeded and diced)|
|2 medium||ribs celery (diced)|
|12 ounces||grape or cherry tomatoes|
|1 medium||yellow or red bell pepper (diced)|
|1/4 cup||fresh parsley (coarsely chopped)|
Drain the water from the tuna into a blender. Add 1/2 cup chickpeas, the olive oil, salt, pepper, and 1 tablespoon of the oregano and blend until smooth.
Place the tuna, the remaining chickpeas, shallot, Anaheim pepper, celery, tomatoes, yellow pepper, capers, parsley, and the remaining oregano in a large bowl.
Add the dressing and fold together. Chill.
Serving size: about 2 1/2 cups
|Calories 489||Calories from Fat 126|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 48g||16%|
|Dietary Fiber 14g||55%|
|Vitamin A 83%||Vitamin C 249%|
|Calcium 13%||Iron 36%|
|Vitamin K 97 mcg||Potassium 1222 mg|
|Magnesium 135 mg|