Tuna Garbanzo Bean Salad Recipes

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.

Provided by krissy g.

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Tuna and Chickpea Salad image

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

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

TUNA AND GARBANZO BEAN SALAD

This refreshing tuna salad is great for those mayo hating friends and family. Not a dot of mayo in sight.

Provided by dawnie2u

Categories Tuna

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Tuna and Garbanzo Bean Salad image

Steps:

In a large bowl, whisk lemon juice, minced garlic, Italian seasoning and the olive oil together.
Carefully add the tuna, garbanzo beans, red bell pepper, olives, celery, parsley, and capers.
Mix together gently and refrigerate until ready to serve.

Nutrition Facts : Calories 447.3, Fat 22.1, SaturatedFat 3.2, Cholesterol 36.8, Sodium 1047.1, Carbohydrate 25.3, Fiber 5.6, Sugar 1.4, Protein 36.7

Ingredients

1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
12 ounces tuna in olive oil
19 ounces garbanzo beans, drained
1 cup black olives, chopped
2 cups celery hearts, and leaves thickly sliced
1/4 teaspoon dried Italian seasoning
2 tablespoons capers
2 tablespoons fresh parsley, chopped fine
3 garlic cloves, minced
1/2 red bell pepper, chopped

TUNA GARBANZO BEAN SALAD

Make and share this Tuna Garbanzo Bean Salad recipe from Food.com.

Provided by KelBel

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Tuna Garbanzo Bean Salad image

Steps:

In a large bowl, combine salad ingredients.
In a small bowl, combine dressing ingredients.
Pour dressing over salad. Serve at room temperature or chilled.

Ingredients

1 (15 ounce) can garbanzo beans, drained and rinsed
1 (6 ounce) can tuna in water, drained
2 cups diced tomatoes
1 tablespoon capers
2 ounces feta cheese, crumbled
1/2 cup minced red onion
2 tablespoons chopped of fresh mint
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons lemon juice
1 teaspoon sugar
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon salt and pepper

QUICK AND SIMPLE TUNA AND GARBANZO SALAD

I found this recipe on a can of "Bush's" garbanzo beans. This is one of my favorite lunches now. Tossed on top of some lettuce or stuffed into a pita. Let me kow if you try any successful variations.

Provided by Kanzeda

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Quick and Simple Tuna and Garbanzo Salad image

Steps:

Combine all ingredients in a bowl.
For best results let it marinate at least one hour before serving.
See I said it was simple.

Nutrition Facts : Calories 374.3, Fat 5.8, SaturatedFat 1.1, Cholesterol 24.2, Sodium 861.5, Carbohydrate 54, Fiber 10.8, Sugar 1.5, Protein 26.6

Ingredients

2 (16 ounce) cans chickpeas, drained (garbanzo beans)
1 (9 ounce) can tuna
1/2 cup finely chopped celery
1/4 cup finely chopped onion
2 tablespoons chopped fresh parsley
1/3 cup balsamic vinaigrette
1/4 teaspoon salt
1/4 teaspoon pepper (freshly cracked if you have it)
1 medium tomatoes, diced

TUNA ANTIPASTO SALAD BOWL

When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

Provided by SweetBasil

Categories Salad Vegetable Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

Tuna Antipasto Salad Bowl image

Steps:

Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
Toss salad with salad dressing immediately before serving.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 33.3 g, Cholesterol 9.4 mg, Fat 21.9 g, Fiber 7.1 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 1508.9 mg, Sugar 5.2 g

Ingredients

8 cups salad greens, washed and torn into bite-size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can whole pitted black olives, drained
1 (14 ounce) jar marinated artichoke hearts, drained and quartered
2 (5 ounce) cans tuna, drained
8 ounces cooked and chilled shell pasta
1 cucumber, thinly sliced
1 cup chopped tomato
1 ½ cups Italian-style salad dressing, or to taste

MOCK TUNA SALAD

This is a chickpea spread that tastes like tuna salad! No kidding! Great served in a sandwich.

Provided by NICE_GIRL1965

Categories Salad Beans

Time 20m

Yield 4

Number Of Ingredients 6

Mock Tuna Salad image

Steps:

In a medium bowl, combine garbanzo beans, mayonnaise, mustard, relish, chopped green onions, salt and pepper. Mix well.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 32.7 g, Cholesterol 2.6 mg, Fat 7.2 g, Fiber 6.2 g, Protein 7 g, SaturatedFat 1 g, Sodium 506.6 mg, Sugar 1.3 g

Ingredients

1 (19 ounce) can garbanzo beans (chickpeas), drained and mashed
2 tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 tablespoon sweet pickle relish
2 green onions, chopped
salt and pepper to taste

GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING

Categories Salad Onion No-Cook Low Fat Yogurt High Fiber Tuna Chickpea Summer Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Garbanzo Bean, Tuna and Onion Salad with Creamy Lemon Dressing image

Steps:

Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

Ingredients

1/4 cup plain nonfat yogurt
3 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
1 6-ounce can solid white tuna in spring water, drained
2 tablespoons fresh lemon juice
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1 cup chopped sweet onion (such as Maui)
1 cup chopped celery
1 cup cherry tomatoes, halved
1/2 cup chopped fresh Italian parsley

TUNA AND BEAN SALAD

This is a mainstay in my house, something you can always throw together for an easy light meal. The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna. The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 2 as a main dish, 4 as a starter

Number Of Ingredients 12

Tuna and Bean Salad image

Steps:

Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 22 grams, Fiber 12 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 946 milligrams, Sugar 4 grams, TransFat 0 grams

Ingredients

1 small or 1/2 medium red onion, peeled and very thinly sliced
1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
1 (6 1/2-ounce) can water-packed tuna, drained
1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
3 fresh sage leaves, slivered
2 tablespoons finely chopped flat-leaf parsley
Salt and freshly ground pepper
1 small or medium garlic clove, finely minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish

GARBANZO AND TUNA SALAD WITH CILANTRO, PARSLEY AND RED PEPPER

Make and share this Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper recipe from Food.com.

Provided by Lise P.

Categories Tuna

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper image

Steps:

In small bowl, whisk together olive oil, lemon juice, Mediterranean oregano, (pinch or rub dried oregano to release more flavor) lemon herb seasoning, garlic powder, turmeric, paprika and pepper to make the dressing.
Put garbanzo beans in colander and rinse well with cold water, let drain. Pat dry with paper towels if needed so the beans are relatively dry.
Put the drained & dried beans into a bowl and mix in a quarter of the dressing. Let beans marinate while you prep the other ingredients.
Wash the cilantro and parsley, spin dry, and finely chop. (You can use just parsley if you are not a cilantro fan.) Chop the red pepper and red onion. Chop roasted red pepper and peperoncini. Blot the sun dried tomatoes with paper towel to remove excess oil then chop.
Drain oil from tuna and discard. Put tuna in mixing bowl and break apart with a fork a little, keeping it slightly chunky. Add the marinated beans and dressing, red pepper, red onion, sun dried tomatoes, roasted red pepper and peperoncini, chopped cilantro and parsley and combine gently. (Don't over-mix.).
Mix additional dressing into salad. If you prefer your salads a little more dry you may not want all the dressing. Chill in refrigerator for 30 minutes to meld flavors. Season to taste with more fresh ground black pepper and sea salt and serve.

Nutrition Facts : Calories 380.3, Fat 17.9, SaturatedFat 2.6, Cholesterol 23, Sodium 781.1, Carbohydrate 29.1, Fiber 6, Sugar 2.2, Protein 25.8

Ingredients

1 (5 ounce) can tuna in olive oil (canned chicken or salmon can be used instead)
1 (15 ounce) can garbanzo beans (also called chickpeas)
1 chopped red bell pepper
1/4 cup chopped red onion (or use Vidalia onion)
4 sun-dried tomatoes packed in oil, chopped
1/4 cup loosely packed sliced pepperoncini pepper, chopped
1/2 cup chopped cilantro
1/2 chopped parsley (or use 1 cup chopped parsley if you don't like cilantro)
2 tablespoons roasted red peppers, chopped
3 tablespoons olive oil, I use garlic infused evoo
2 tablespoons lemon juice
1/4 teaspoon lemon, herb spice blend (like McCormack Perfect Pinch Lemon Herb or Mrs. Dash Savory Lemon with Herbs Table Blend)
1/4 teaspoon dried Mediterranean oregano
1/4 teaspoon garlic powder (not garlic salt)
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/4 teaspoon pepper

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