The best part about this recipe is that it can be made ahead and kept for lunches or a quick snack. Tuna and chickpeas are protein powerhouses and round out the colorful variety of vegetables that add vitamins, minerals, phytonutrients, and fiber! If that sounds like a mouthful, just know that this recipe should not only taste great, but pack a really strong nutrient punch.
If you’re concerned about mercury in canned tuna, know that the current recommendations are for 2-3 servings a week of light tuna or 1 serving of albacore or white tuna; a serving is 4 ounces. You can find more about recommendations for including fish as part of a healthy, Mediterranean style diet, mercury levels, and information for women who are pregnant or breastfeeding at the FDA’s website, click here.
- 2 cups canned packed in water tuna, drained
- 2 cups chickpeas, rinsed and drained
- 1 cup halved cherry tomatoes
- 1 cup shredded carrots
- 2 Tbsp chopped scallions
- 1/2 cup chopped celery
- 2 Tbsp chopped fresh parsley
- 1 tsp chopped fresh rosemary
- 2 red bell peppers, sliced
- 1/8 tsp black pepper
- 1/4 cup balsamic vinegar
- 2 Tbsp olive oil
- Mixed greens, for serving
In a large bowl, gently toss all ingredients except the greens to combine.
Refrigerate, covered with plastic wrap, for 1 hour. Serve chilled over greens.
Yield: 6 servings
Serving Size: 1 1/2 cups
Saturated Fat: 1g
Sodium: 436 mg
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
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