- 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
- 1/4 cup chopped Italian (flat-leaf) parsley
- 1/2 red onion, chopped
- lemon, juiced
- 1/4 cup crumbled reduced-fat feta cheese, or more to taste
- salt and ground black pepper to taste
- Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
03/04/2017
recipepes.com
Tuna and Chickpea Salad, recipe
PT15M
PT1H
5
455 calories