1. In a large serving bowl, combine the chickpeas, onion, celery, garlic, dill and parsely. Add the vinegar, oil, salt and pepper and toss to blend.
2. Break the tuna into chunks and add it to the salad along with the tomatoes. Toss gently to blend. Serve on lettuce leaves at room temperature or slightly chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (224g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (21%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 6.4mg||2 %|
|Sodium 692.8mg||24 %|
|Potassium 1230.3mg||32 %|
|Total Carbohydrate 71.9g||21 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 51.4g|
|Protein 27.9g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 491
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.