Tuna and chickpeas make this salad quite substanial for a midweek lunch or summer picnic.
This was freaking awesome. Really super yummy. I actually ate all four servings, just right out of the bowl, but I'm not ashamed. Everything went together perfectly and seriously was a party in my mouth. YUM, DUDE! Next time, I'd like to try this stuffed in a hollowed out tomato or red pepper, and adding the artichoke hearts as suggested by the recipe's author. NOTE: I did use organic ingredients when I could and a small lemon. I rolled the lemon on the countertop while pushing down slightly so I could get the most juice out of it. - 03 Nov 2010 (Review from Allrecipes US | Canada)
This was absolutely fantastic! I made it to the recipe. My only substitutions were adding lemon peel from the fresh lemon and since I didn't have tuna in olive oil, I used two packets of low-sodium tuna + 1 Tbsp Olive Oil. I also went with the author's suggestion of adding drained, chopped artichoke hearts. Since my husband is on Phase 1 of South Beach, we served this over lettuce and it made a perfect light dinner on a hot, summer night. The lemon gives the perfect amount of brightness and the red onion that added zing! Thank you so much for a fabulous recipe!!! - 11 Jul 2012 (Review from Allrecipes US | Canada)
Very light and filling. I always use tuna in water and it was still very flavorful. It really didn't even need salt and pepper as the onion added so much. Will keep in my favorites file. Thanks! - 02 Nov 2010 (Review from Allrecipes US | Canada)