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| 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."
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
- 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
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 10M |
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- Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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