Tuna and Garbanzo Bean Salad With Gazpacho

Tuna and Garbanzo Bean Salad With Gazpacho

Serves 4

This complete meal packs a protein punch thanks to the garbanzo beans and tuna. Serve with a glass of chilled white wine, if you like.

  • 1 (15-ounce) can garbanzo beans
  • 1 (6-ounce) can solid white albacore tuna
  • 1 cup finely chopped red onion
  • 2 tablespoons chopped parsley
  • 1/3 cup prepared balsamic vinaigrette
  • 1 (28-ounce) can whole peeled tomatoes, with their liquid
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1 large cucumber, peeled, seeded and chopped
  • 1 green or red bell pepper, cored, seeded and chopped
  • 1 (-ounce) package rice crackers or flatbreads (not gluten-free)
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Put beans, tuna, 1/2 cup of the onions, parsley and vinaigrette into a large bowl and toss together gently; set aside. Put tomatoes, oil, vinegar and garlic into a blender or food processor and puree for 10 seconds. Add water to thin, if desired, then transfer to a non-metal bowl. Stir in cucumbers, peppers and remaining 1/2 cup onions. Cover and chill. Top crackers or flatbread with tuna salad. Ladle soup into bowls and serve with crackers on the side.

Nutritional Info: 
Per Serving:460 calories (130 from fat), 15g total fat, 2g saturated fat, 20mg cholesterol, 880mg sodium, 58g carbohydrate (7g dietary fiber, 13g sugar), 20g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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