Chickpea Tuna Salad


  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 (5 ounce) can tuna, drained
  • 12cherry tomatoes, halved
  • ½ cup chopped white onion
  • ½ cup chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 pinch garlic salt, or to taste
  • ground black pepper to taste
  • Directions

  • Step 1

    Combine chickpeas and tuna in a bowl. Add cherry tomatoes, onion, cilantro, oil, lime juice, soy sauce, garlic salt, and pepper. Mix well.


  • Cook's Notes:

    Substitute diced cooked chicken for the tuna if you like.

    This can be eaten right away, or let sit in the refrigerator for 4 hours for better flavor.

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