Food Recipes Chickpea-Tuna Salad Be the first to rate & review! Rethink your standard tuna salad with this delicious recipe. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on February 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by: Victor Protasio Servings: 4 This vinegar-based tuna salad is far from the mayonnaise-centric rendition of deli counters and cafeterias. First, you'll marinate chickpeas in oil and vinegar to infuse them with flavor. These join oil-packed tuna, radicchio, and red onion, plus kalamata olives and capers. These last two flavor bombs cut through the richness of the tuna and mellow out the bold lettuce. The result is sophisticated, delicious, and a revolution in the possibilities for canned tuna. Ingredients 1 (15 1/2-oz.) can chickpeas (garbanzo beans), drained and rinsed 2 tablespoon red wine vinegar 2 tablespoon extra-virgin olive oil ½ teaspoon kosher salt 1 (5-oz.) can oil-packed tuna, drained 1 cup chopped radicchio (from 1 head) ¼ cup pitted kalamata olives, roughly chopped 2 tablespoon drained capers 1 ½ tablespoon finely chopped red onion (from 1 small onion) arugula or cooked faro Directions Stir together chickpeas, vinegar, oil, and salt in a medium bowl. Let stand, stirring occasionally, 20 minutes. Stir in tuna, radicchio, olives, capers, and onion. Serve over arugula or cooked farro. Rate it Print