Recipe: Chickpea and Tuna Salad
1 15 oz can garbanzo beans (chickpeas), drained
1/4 cup red onion, finely chopped
1 small chili pepper, finely diced, seeds removed (optional)
1 clove garlic; finely chopped
2 tablespoon parsley, finely chopped
1 tablespoon lemon juice
1 pinch salt
1 pinch black pepper
1 5 oz can tuna packed in olive oil, oil reserved*
2 medium tomatoes; chopped or 1/2 pint cherry tomatoes halved
In a medium sized bowl, combine the chickpeas, onion, garlic, and parsley. Add the lemon juice, half the reserved oil from the tuna, salt and pepper and toss to combine.
Flake the tuna into large chunks and add it to the salad along with the tomatoes. Toss gently to blend.
This salad is great stuffed into a whole wheat pita pocket or on top of salad greens. You can serve it chilled or at room temperature.
*if you prefer to save calories with tuna packed in spring water, you may used a tablespoon of olive oil instead of oil from tuna.