Sun-Dried Tomato Artichoke Tuna Chickpea Salad

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Sun-Dried Tomato Artichoke Tuna Chickpea Salad


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
  • 78 mint spring, chopped fine
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1012 olives, chopped
  • 1/4 small red onion, diced small
  • 1/4 cup feta, crumbled


  1. In a large bowl whisk together the oil, lemon juice, vinegar, salt pepper, garlic, and oregano.
  2. Next, add the drained chickpeas and smash as many as you can with the back of a fork.
  3. Next, add the tuna and continue to smash and break apart the tuna to combine with the chickpeas and flavored oil.
  4. Stir in all the other ingredients saving the feta for last so some big chunks remain.
  5. Serve on bread, with crackers or stuffed in veggies, and enjoy

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