Chickpea & Tuna Salad

This salad is a result of a little spring cleaning: I decided to re-organize my pantry, as it has been nearly impossible to find anything in there lately, and I discovered all kinds of items I had long forgotten, including a couple of cans of tuna packed in olive oil. Not everyone likes tuna- Chad was actually quite disgusted when he saw the title of this blog. I, however, like a little elegant tuna salad from time to time. My mom always made it southern-style, with mayo, eggs, onions, celery, and lots of salt and pepper. I like it that way, too, but here I wanted to take advantage of the olive oil in which the tuna had been packed. Because of that oil, I used slightly less oil in the dressing than I would for a traditional vinaigrette. And, of course, my favorite - chickpeas - had to be thrown in as well. This recipe makes about four servings.

Chickpea & Tuna Salad:

1 can chickpeas/ garbanzo beans
1 can tuna packed in olive oil, not drained
1 large handful cherry tomatoes, halved
1 t french mustard
2 T extra virgin olive oil
2 T white wine vinegar
2 T chopped red onion
1/4 t kosher salt
1/4 t ground black pepper

Rinse the chickpeas in cold water and drain them well. Combine in a medium bowl with all other ingredients. Serve over lightly dressed salad greens. Garnish with black olives if desired. Enjoy!

Comments

[house plans]

My family would love this. Easy as 1 2 3. Thanks for sharing.