Recipes and Cooking Chickpea Salad with Tuna 5.0 (2) 2 Reviews This lemony bean salad is a good base to add any raw, roasted, or grilled veggies you have on hand. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on July 8, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 35 mins Servings: 6 Yield: 4 cups Jump to Nutrition Facts Ingredients ¼ cup lemon juice ¼ cup olive oil 2 cloves garlic, minced ½ teaspoon kosher salt ½ teaspoon ground cumin ¼ teaspoon freshly ground black pepper 2 15-16 ounce cans chickpeas, rinsed and drained 4 green onions, bias-sliced into 1-inch pieces ½ cup roasted red peppers, chopped ½ cup flat-leaf parsley, chopped 1 12 ounce can tuna (packed in oil), drained and broken into chunks ½ cup feta cheese, crumbled Directions In a large bowl whisk together the lemon juice, garlic, cumin, 1/4 cup olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. ground black pepper. Add chickpeas, green onions, roasted red peppers, and parsley; stir to combine. Let stand at room temperature 15 minutes. Fold in tuna. Top with cheese and additional parsley and ground black pepper. Serves 6. Tip If not serving the salad straight away, cover and chill up to 4 hours.Consider this salad as a starting place and swap and add as you like. Try white beans instead of chickpeas; use a mix of chopped fresh herbs or all basil or cilantro for the parsley. No tuna? Swap in 1 3/4 cups chopped cooked chicken or a 4-ounce piece smoked salmon, flaked, with skin and bones removed. What veggies do you have on hand? Try quartered and sliced cucumber or zucchini, chopped broccoli, cooked corn, frozen peas, or coarsely chopped artichoke hearts instead of or along with the tomatoes. Rate it Print Nutrition Facts (per serving) 316 Calories 17g Fat 21g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 316 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 19mg 6% Sodium 630mg 27% Total Carbohydrate 21g 8% Total Sugars 4g Protein 20g Vitamin C 23mg 115% Calcium 122mg 9% Iron 2.2mg 12% Potassium 253mg 5% Folate, total 53.5mcg Vitamin B-12 1.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.