Italian Tuna & Chickpea Salad

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Italian Tuna & Chickpea Salad

Serves 4

– 3 tbsp extra virgin olive oil
– Zest of 1/2 lemon
– 2 tsp red wine vinegar (play with this though — you may want a bit
more acidity depending on how much oil stays from the tuna)
– 1 tbsp lemon juice (freshly squeezed)
– 8ish oz Italian tuna packed in olive oil (drained well)
– 14 oz can of chickpeas (drained and rinsed)
– 2 tbsp finely diced red onion
– 3 scallions thinly sliced (white and light green parts only)
– 1 oz of arugula, finely chopped
– Salt and pepper to taste

Whisk together the olive oil, lemon zest, lemon juice and red wine vinegar.
Add all of the remaining ingredients, mix, and then add as much salt and
pepper as you need to suit your taste. (Just watch the salt as you know too
much is never a good thing.)

Make this whenever you want a clean, protein-packed lunch. Just warm up
some whole wheat pita halves and stuff with this salad. It’s actually
better the next day, so make a double batch!

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