Thursday, May 17, 2012

Chickpea and Tuna Salad


This is so much tastier and better for you than a normal tuna salad sandwich, I love it! Chickpeas, green onions and olives count as veggies, right? I had this for lunch on a slice of soft whole-wheat french bread... a nice refreshing cold meal for a hot day. The recipe is adapted from an old issue of Martha Stewart's Everyday Food. It's tasty enough to serve on a bed of greens for a hearty salad. It also keeps really well in the fridge, so you'll have lunches for days.

2 cans tuna
1 can chickpeas (garbanzo beans)
2 green onions, sliced
2 Tbs capers or chopped green olives
1 Tbs olive oil
1 Tbs Dijon mustard
Juice of 1 lemon
Salt and pepper to taste

Mix all ingredients and serve on crusty bread. You can also make this into a classy tuna melt by adding parmesan cheese into the salad and sprinkling some over the top, then toasting or broiling it.
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