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Tuna and Garbanzo Bean Salad

It was on one of the many busy days that I have spent working on Food Sharing Network that I created this recipe. Suddenly, or so it seemed, dinnertime was almost upon us and there was little time to cook. Ordering take-out didn’t seem right. Should I not have my priorities in order when it comes to food?

I served this with good quality chicken and mozzarella ravioli from my freezer and jarred sauce. While homemade sauce is my preference, I have found a few brands that are good. Finally, I defrosted some Italian bread, leftover from the last time we had take-out, and heated it to a crunch for three minutes at 375 degrees.

Tuna and Garbanzo Bean Salad


The Basics:

  • 1 5-ounce can tuna, well drained in a colander and broken up with a fork
  • 1 15.5-ounce can garbanzo beans, drained
  • 1 cup thinly sliced and halved European or baby cucumber, unpeeled
  • 1/4 cup chopped celery
  • 5 cherry tomatoes cut into eighths
  • 1/4 cup extra virgin olive oil
  • Red wine vinegar
  • Salt
  • Pepper
  • Onion powder or flakes
  • Garlic powder

Sprinkle vegetables with spices and vinegar. Add tuna and beans. Adjust salt and pepper for taste. Gently toss ingredients with olive oil.

Chill for at least one hour. Super the next day. A worthy company or party dish in greater quantities. Just don’t tell anybody how easy it is to make.

5 Responses to “Tuna and Garbanzo Bean Salad”

  1. mma odds says:

    Hello , you are awsome writer, i love

  2. Paul C says:

    Made this fantastic salad for a BBQ last weekend and it was a big hit! I look forward to making it again.

    Thanks for the great recipe!

  3. Kathy says:

    Our pleasure, Paul.

  4. dalia says:

    Hi I tried this recipe from kathy today loved the flavors quick and
    Easy,loved it with cold beer sitting by the pool watching the beautiful moon ..Thank u kathy soo delicious and filling I recommend this highly

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