Combine garbanzo beans, tuna, bell pepper, onion, sunflower seeds, lemon juice, and oil in a medium bowl. Season to taste with salt and black pepper.
Recipe
Author
Hy-Vee Dietitians
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Description
Enjoy tuna salad without the fishy smell! Plus this recipe uses chickpeas, a super nutritious food.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15.5-oz.) can Hy-Vee no-salt-added garbanzo beans | ||
| 2 (5-6-oz.) cans Hy-Vee water-packed tuna, drained and flaked | ||
| 1 large red bell pepper, seeded and finely chopped | ||
| ½ c. red onion, finely chopped | ||
| 4 tsp. unsalted sunflower seeds, or pepitas | ||
| ½ c. fresh parsley, chopped | ||
| 1 ½ tsp. dried rosemary | ||
| ¼ c. fresh lemon juice | ||
| 2 tbsp. Gustare Vita extra-virgin olive oil | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste |
Things To Grab
- Medium bowl
Directions
To serve: Divide tuna mixture over mixed greens, whole-grain crackers, or in a wrap.
Recipe Source:
Hy-Vee Dietitians