Tuna, Chickpea and Pasta Salad 4.000
Jul 13, 2005

For this dish, use tuna packed in oil, as it has much more flavor than tuna packed in water. The lemon brings all the flavors together.

Servings: 4 - 6 main-course
  • 8 ounces dried medium or large shell-shaped pasta
  • 1 can (6 ounces) light tuna, packed in oil
  • 1 can (15 ounces) chickpeas, drained
  • 1 cup chopped sweet onion, such as Vidalia
  • 2 tablespoons chopped parsley
  • 1 large lemon (zest and juice)
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper


In a large pot of salted boiling water, cook the pasta until it is al dente -- done but still a little firm to the bite. Drain the pasta in a colander, rinse with cold water until the pasta is completely cool and drain again until it is free of excess water.

In a large bowl, combine the pasta, tuna, chickpeas, onion, parsley, lemon juice and zest, olive oil, salt and pepper to taste. Stir to combine. Serve immediately, or cover tightly and refrigerate up to 2 days.

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Recipe Source

Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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