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Recipe for Tuna and Chickpea Salad

A light and fresh salad tossed with a lemon herb dressing developed by the California Culinary Centers for school food service menu planning.

Tuna and Chickpea Salad

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Yields 50 Servings

This recipe yields 3 gallons and 2 cups of tuna and chickpea salad for 50 servings: 1 cup or one number 4 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 4 pounds and 2½ ounces (one 66.5 ounce can) light chunk tuna, canned
  • 5 pounds and 4 ounces (one number 10 can) garbanzo beans, canned (U.S. Department of Agriculture [USDA] food item)
  • 2 pounds and 6 ounces as purchased (AP) fresh kale with stems
  • 1 pound AP fresh whole red onions
  • 2 pounds and 6 ounces AP whole fresh red tomatoes
  • 2.8 ounces AP fresh cilantro bunches
  • 5.7 ounces AP fresh parsley bunches
  • 3 pounds AP fresh whole lemons
  • 4 ounces AP fresh garlic cloves
  • 2 cups vegetable oil (USDA food item)
  • 1 tablespoon table salt
  • 2 tablespoons ground black pepper

Directions To Prepare in Advance

To Prepare in Advance
  1. Drain tuna, set aside.
  2. Drain and rinse garbanzo beans (chickpeas), set aside.
  3. Rinse kale under cool running water and dry. Remove stem and rib; chop to measure 1 gallon and 2 cups.
  4. Trim, peel, and chop onions to measure 2 cups.
  5. Rinse tomatoes under room temperature water and dice into ½ inch pieces to measure 1 quart and ½ cup.
To Prepare Dressing
  1. Rinse and chop cilantro to measure 1 cup.
  2. Rinse and chop parsley to measure 1 cup.
  3. Rinse, cut in half, and squeeze lemons. Strain lemon juice and measure 2 cups.
  4. Peel and finely chop garlic to measure ¾ cup.
  5. Whisk cilantro, parsley, lemon juice, garlic, oil, salt, and pepper together in large mixing bowl; set aside.
To Prepare Tuna and Chickpea Salad
  1. Combine tuna, beans, kale, onions, and tomatoes in oneꟷ10⅛ inch by 12¾ inch by 4-inch steam table pan.
  2. Pour dressing over tuna mixture, toss to coat. Critical Control Point (CCP): Hold tuna mixture for cold service at 41°F or lower.
  3. Portion and serve 1 cup or one number 4 scoop salad for each serving.

Nutritional Analysis

  • Calories, in K calories: 208
  • Carbohydrates, in grams: 17.03
  • Protein, in grams: 13.77
  • Saturated fat, in grams: 1.53
  • Trans fat, in grams: 0
  • Total fat, in grams: 9.90
  • Sodium, in milligrams: 425.52

Yields 100 Servings

This recipe yields 6 gallons and 1 quart of tuna and chickpea salad for 100 servings: 1 cup or one number 4 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 8 pounds and 5 ounces (two 66.5 ounce cans) light chunk tuna, canned
  • 10 pounds and 8 ounces (two number 10 cans) garbanzo beans, canned (U.S. Department of Agriculture [USDA] food item)
  • 4 pounds and 12 ounces as purchased (AP) fresh kale with stems
  • 2 pounds AP fresh whole red onions
  • 4 pounds and 12 ounces AP whole fresh red tomatoes
  • 5.6 ounces AP fresh cilantro bunches
  • 11.4 ounces AP fresh parsley bunches
  • 6 pounds AP fresh whole lemons
  • 8 ounces AP fresh garlic cloves
  • 1 quart vegetable oil (USDA food item)
  • 2 tablespoons table salt
  • ¼ cup ground black pepper

Directions

To Prepare in Advance
  1. Drain tuna, set aside.
  2. Drain and rinse garbanzo beans (chickpeas), set aside.
  3. Rinse kale under cool running water and dry. Remove stem and rib; chop to measure 2 gallons and 1 quart.
  4. Trim, peel, and chop onions to measure 1 quart.
  5. Rinse tomatoes under room temperature water and dice into ½ inch pieces to measure 2 quarts and 1 cup.
To Prepare Dressing
  1. Rinse and chop cilantro to measure 2 cups.
  2. Rinse and chop parsley to measure 2 cups.
  3. Rinse, cut in half, and squeeze lemons. Strain lemon juice and measure 1 quart.
  4. Peel and finely chop garlic to measure 1½ cups.
  5. Whisk cilantro, parsley, lemon juice, garlic, oil, salt, and pepper together in large mixing bowl; set aside.
To Prepare Tuna and Chickpea Salad
  1. Combine tuna, beans, kale, onions, and tomatoes in twoꟷ10⅛ inch by 12¾ inch by 4-inch steam table pans.
  2. Pour dressing over tuna mixture, toss to coat. Critical Control Point (CCP): Hold tuna mixture for cold service at 41°F or lower.
  3. Portion and serve 1 cup or one number 4 scoop salad for each serving.

Nutritional Analysis

  • Calories, in K calories: 208
  • Carbohydrates, in grams: 17.03
  • Protein, in grams: 13.77
  • Saturated fat, in grams: 1.53
  • Trans fat, in grams: 0
  • Total fat, in grams: 9.90
  • Sodium, in milligrams: 425.52

General Recipe Information

Category

  • Salad Recipe
  • Recipes with Condiments

Serving Suggestion

  • Yield 50 or yield 100–1 cup (one number 4 scoop) Tuna and Chickpea Salad.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 1.75 ounce equivalents meat/meat alternative
  • ¼ cup vegetable (⅛ cup dark green vegetable and ⅛ cup other vegetable)
If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Canned garbanzo beans
  • Vegetable oil

Recipe Roots (Flavor Profile)

  • American Classic
  • Mediterranean

Preparation Time

  • Preparation to Serve Time: 2 hours for 50 servings or 2 hours and 30 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Hold tuna mixture for cold service 41°F or lower.

Kid Rating

Four-fork kid rating.

Culinary Center

Conejo Valley Unified School District

 

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Monday, June 17, 2024
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