Mediterranean Chickpea Tuna Salad
The perfect week day lunch to make ahead and enjoy twice. You can use wild caught tuna and organic chickpeas when possible – quality is key! Add in 1/3 cup quinoa pasta if you need a boost of carbohydrate to balance your plate. This dish is refreshing, satisfying and rich in Vitamin C and omega 3 fatty acids. Enjoy!
Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 2
Ingredients:
- 3 tbsp extra olive oil
- 2 tsp red wine vinegar
- 1 tsp Dijon mustard
- Sea salt and pepper
- ¼ cup fresh basil, plus more for garnish
- ¼ of a medium white/sweet onion, chopped
- 1 cup fresh green beans, cut into 1-inch pieces, blanched if preferred
- 1 large tomato
- 1 can chickpeas, drained and rinsed
- 1 can wild caught tuna, packed in olive oil, drained
Process:
- Make the dressing: Combine the oil, vinegar, mustard, and salt and pepper in a large bowl. Whisk until cohesive. Taste and adjust the seasoning if necessary.
- Finely chop the basil and add it to the dressing.
- Finely the onion and add to the dressing.
- Drain and rinse the chickpeas, and add them to the dressing.
- Add the green beans to the dressing.
- Dice the tomato, add the diced tomato to the dressing and toss
- Garnish with any remaining tomato or basil and serve.
This recipe is even yummier after it’s been refrigerated for a few hours, so store in an airtight container and enjoy again the next day!
