 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
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 |
Directions:
1. Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
|
|