Tuna and Chickpea Salad

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Tuna and Chickpea Salad

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Course: Lunch
Cuisine: American
Keyword: Tuna and Chickpea Salad
Servings: 4


  • 15 ounce chickpeas (garbanzo beans), canned
  • 5 ounce tuna, canned in water
  • 1/2 medium onion
  • 1 medium bell pepper, orange
  • 1 sprigs parsley, fresh
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 teaspoon olive oil
  • 2 medium apple
  • 1/4 medium lemon
  • 6 cup lettuce, shredded
  • 1/2 cup walnuts, chopped


  • Drain and rinse chickpeas, drain tuna. Dice onion and pepper, chop parsley.  Mix first eight ingredients together.
  • Dice apples and mix with juice of lemon.  Serve chickpea salad on top of mixed greens, top with diced apples and chopped walnuts.
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