Tuna With Red Onion Parsley And Chickpea 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
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
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 10m
Number Of Ingredients 8
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, RED ONION, AND PARSLEY SALAD
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
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
TUNA WITH RED ONION, PARSLEY AND CHICKPEA SALAD
Store cupboard staples are quickly combined to delicious effect in this hearty supper dish with the rich fruity taste of sun-dried tomatoes.
Provided by English_Rose
Categories Tuna
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- To make the salad, place the sun-dried tomato halves in a heatproof bowl and cover with hot water from the kettle. Leave for 20-30 minutes to rehydrate.
- Meanwhile, drain and rinse the canned chickpeas, and leave them to drain thoroughly. Finely slice the red onion and place in a mixing bowl with the parsley, chickpeas, olive oil, lemon juice and a generous grinding of black pepper.
- Drain the sun-dried tomatoes and chop them finely. Add to the salad and stir. Adjust the seasoning to taste.
- Heat a griddle or heavy frying pan until very hot. Brush lightly with oil and place the tuna in the pan. Lower the heat slightly and cook for a few minutes on each side, depending on the thickness of the steak, until the outside is seared brown.
- Pile the salad on two serving plates and serve with the cooked tuna.
Nutrition Facts : Calories 343.9, Fat 9.4, SaturatedFat 1.2, Sodium 808.4, Carbohydrate 56, Fiber 10.8, Sugar 5.8, Protein 11.9
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