Print
Sun-Dried Tomato Artichoke Tuna Chickpea Salad
Ingredients
Units
Scale
- 1 can chickpeas, drained and rinsed
- 2 cans tuna, drained
- 1/3 cup extra virgin olive oil
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 garlic clove, minced
- 1/4 cup parsley leaves, chopped fine
- 7–8 mint spring, chopped fine
- 1/2 cup artichoke hearts, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 10–12 olives, chopped
- 1/4 small red onion, diced small
- 1/4 cup feta, crumbled
Instructions
- In a large bowl whisk together the oil, lemon juice, vinegar, salt pepper, garlic, and oregano.
- Next, add the drained chickpeas and smash as many as you can with the back of a fork.
- Next, add the tuna and continue to smash and break apart the tuna to combine with the chickpeas and flavored oil.
- Stir in all the other ingredients saving the feta for last so some big chunks remain.
- Serve on bread, with crackers or stuffed in veggies, and enjoy
