Mediterranean Tuna Salad


  • Category: Heart Health, Diabetes
  • Meal: Lunch, Dinner
  • Main Ingredients: garbanzo beans, Chickpeas, parsley, bell pepper
  • Servings: Makes 1

Chickpeas, bell pepper, parsley, and greens make this twist on tuna salad a fiber packed lunch. Opt for chunk-light tuna which is lower in mercury than albacore.


  • ½ cup cooked (or canned) garbanzo beans
  • 3 oz chunk light tuna, packed in water, drained
  • ¼ cup chopped red bell pepper
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon capers
  • 1 teaspoon chopped fresh rosemary
  • juice of one lemon, 1 tablespoon reserved
  • 3 teaspoons olive oil, divided
  • salt and pepper to taste
  • 2 cups spring mix greens


Toss together the beans, tuna, bell pepper, onion, parsley, capers, rosemary, about half of the lemon juice and 1 teaspoon olive oil in a bowl – season with the pepper. Whip together 1 tablespoon lemon juice, 2 teaspoons olive oil and salt – mix with the salad greens. Place the dressed greens on a plate and top with the tuna mixture.

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