Ingredients for Tuna Garbanzo Bean Salad
- One 15-ounce can garbanzo beans, drained and rinsed
- Tuna In Water
- Diced Tomatoes
- Capers
- Feta Cheese
- Red Onion
- Of Fresh Mint
- Olive Oil
- Red Wine Vinegar
- Lemon Juice
- Sugar
- Garlic Clove
- Dijon Mustard
- Salt And Pepper
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How to Make Tuna Garbanzo Bean Salad
- Drain and rinse one 15-ounce can of garbanzo beans. Gently pat them dry with a paper towel.
- In a large bowl, combine the garbanzo beans with two 5-ounce cans of tuna (drained), 1/2 cup chopped red onion, 1/2 cup chopped celery, 1/4 cup chopped fresh parsley, and 1/4 cup Kalamata olives (halved).
- In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the salad and gently toss to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld (optional). Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
29g
Fat
16g
Carbs
12g
