Garbanzo and Tuna Salad Recipe with Parsley and Red Pepper

June 13, 2007 | Filed Under Salad 


Kalyn recently posted the above titled recipe for Weekend Herb Blogging.  One look at it and I knew what I’d be having for dinner.  After a long, hot day, it was the perfect recipe for me because it involved no cooking — practically no work at all.  In addition to the ingredients that Kalyn lists, I added some red pepper flakes.  The salad is light yet filling.  According to Kalyn, the salad can last for two days in the fridge, however in her home it never lasts that long.  She’s right.  the salad was gone in my home within 30 minutes. No joke! They had firsts, seconds, and thirds.  Thanks for the recipe, Kalyn.  I plan on making it several more times this summer.

Paz (Still wearing her Mischief Mari designed apron)


Garbanzo and Tuna Salad with Red Peppers and Parsley
(Makes about 4 servings, recipe created by

1 can tuna packed in olive oil (I love  Tonno Genova brand)
1 can garbanzo beans (also called chickpeas)
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1 cup chopped parsley (I prefer curly parsley for this)

3 T extra virgin olive oil
2 T fresh lemon juice
salt and pepper to taste


Put garbanzo beans in colander and rinse well with cold water, until no more foam appears. Let drain, then pat dry with paper towels.

Drain oil from tuna and discard, then put tuna in mixing bowl. Break apart with a fork a little. Add beans, chopped red pepper, chopped red onion, and chopped parsley and gently combine. (Don’t overmix the salad.)

In small bowl, wisk together olive oil and lemon juice. Gently mix dressing into salad. If you prefer your salads on the dry side, you may not want all the dressing. Season to taste with fresh ground black pepper and sea salt and serve. This will stay good in the refrigerator for at least a day or two, but at my house it would never last that long.



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20 Responses to “Garbanzo and Tuna Salad Recipe with Parsley and Red Pepper”

  1. Hooray, you liked it. I just love the close-up photos. I need to make some of this again soon. I think I ‘ll add hot pepper flakes too next time, great idea. I just wish I could come to your place and eat it with you.

  2. another great salad for summer! I love that you added chilies for a kick! I hope to try both of your recipes (the orzo one + this one) soon.

  3. With the winter cold finally settling in over here, this dish is a great reminder of summer. Lasted thirty minutes you say? Must be good!

  4. Oh yeah! This is totally my kind of salad :0)

  5. Way to go, Paz — this looks beautiful!

  6. A good summer dish — cold, fresh and healthy.

  7. Nice bright picture, Paz!!

  8. paz, maybe it’s time to buy another one so that you can wash the apron?

  9. MMmhhh, I adore that kind of fresh and healthy salad! I’m in love with chickpeas:razz:…

  10. I had already eyed this recipe when Kalyn posted it: now I feel like I have to try it. I actually used chickpeas yesterday in my tomato sauce for pasta: it felt right and it was. Where I am now there is a place that cans albacore in its own juice: it is delicious and it provides another reason for trying this recipe. Unfortunately, my first attempt at growing parsley seems to be headed for failure, so I’ll have to resort to buying it from the store.

  11. Woohoo, one more salad for me to play with this summer, looking good, Paz !:)

  12. LOL at Ilva’s comment! Does the apron add to your cooking adventures? Ha, ha.

    That looks good. And I just happen to have a can of garbanzo beans in the pantry. Yay! 😉

  13. Isn’t that a terrific salad, Paz? I made the same but I used cilantro (coriander) instead and it feels like a whole different dish.

  14. I love this salad. It looks pretty filling and perfect for a hot day.

  15. What a lovely salad! I remember seeing a similar recipe on Kalyn. A must try now!

  16. Perfect for these days when it’s too hot to cook!

  17. Love this dish. Great photos too!

  18. Hi Kalyn: I love it! Thanks!

    Hi Kat: Tell me how it turns out for you.

    Hi Neil: Yes, 30 minutes! 😉 I’m sending some of our super hot summer weather to you. 😉

    Hi Michele: My kind of salad, too. 😉

    Hi Lydia: Thanks! 😀

    Hi MTM: It’s a very convenient and tasty salad.

    Hi Pille: Thanks!

    Hi Ilva: Maybe it is time to buy another apron. *sigh*

    Hi Rosa: It’s definitely a healthy salad. 😉

    Hi Simona: Even though your parsely doesn’t seem to be doing well, I think it’s great that you’re planting your own. Let me know how your salad turn out when you make it.

    Hey there, Melting Wok: Thanks!

    Hi Mischief Mari: My apron definitely adds to my cooking adventures.

    Hi Nora B: I love cilantro and will try it next time.

    Hi Anh: Welcome! This recipe looks familiar because I got it from Kalyn! 😉

    Hi Christine: Thanks! 😀

  19. I made it yesterday for lunch and it was excellent, together with warm focaccia whose recipe I got from Lisa. I made a couple of small changes: I roasted the red pepper, because raw bell peppers are difficult for my stomach to handle, for whatever reason; and I did not have parsley (which is rather amazing, but after staring blankly for a while at the place where I thought it would be, I had to accept the reality and move on to plan B) so I used a bit of thyme and oregano. I am lucky enough that we have a local producer of canned albacore: the kind I used is canned in its own juice. A very nice lunch was served!

  20. Hi Simona: Oh, wow! That’s great you were able to make the salad. And I like the way you adapted it with the ingredients you had. I’m going to have to try thyme and oregano next time, as well as the roasted red peppers. Yum! Glad you had a nice lunch.


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