Lately I’ve been using chickpeas non-stop in my recipes. They’re so versatile and easy to cook with, not to mention they have great health benefits! They’re an excellent source of fiber, full of iron, and believe it or not, actually have a lot of protein! With all these pro’s, I couldn’t resist adding them to this tuna salad recipe!
One thing I love about this tuna salad recipe is it requires NO cooking, making it the perfect recipe for one of those “I’m too lazy to cook” nights. All you have to do is chop the ingredients and mix them together.
Chop and dice fresh cucumbers, onions, tomatoes, bell peppers, and parsley, then zest and juice your lemons.
In a large bowl combine your veggies and add in your chickpeas, lemon zest, fresh lemon juice and mix.
Fold in your tuna and a dash of EVOO, followed by salt, pepper, and spicy dijon mustard to taste. Fold and mix all ingredients together until everything is completely combined. Scoop into a bowl or onto pita bread and enjoy!
- • 1 (15.5 oz.) can of chickpeas, drained
- • 3 Roma tomatoes, chopped
- • 1/2 red onion, diced
- • 1 handful of chopped parsley
- • 1 red bell pepper, diced
- • 1 cucumber, diced
- • 1/2 tsp lemon zest
- • 3 Tbs lemon juice
- • 1 tsp extra virgin olive oil (EVOO)
- • Salt and pepper to taste
- • 1 (12 oz.) can chunk light tuna in water
- • 3 Tbs Dijon mustard
- • Combine all ingredients together in a bowl and fold tuna in last
- • Top with dijon mustard and mix until all ingredients are completely combined
- • Sever over a bed of lettuce, pita bread, crackers, or eat with fork and enjoy!
- Store in airtight container in refridgerator for 4 - 5 days.
