Tuna fish falls into that same category as banana bread for me - I have a love/hate relationship with it. Sometimes, I want a tuna fish sandwich so badly that I will do just about anything to have one, other times, it makes me green in the face. Obviously, when I made this salad, I was on the love side of the relationship. :) This salad was seriously surprising. I thought that it would be good, an easy lunch to throw together, but really, I was blown away with the flavors. The lemon and chickpeas with the tuna make for a filling and mouth-watering meal. I ended up making this twice in one week. We'll see how long this tuna fascination sticks around.
Lemon, Tuna, and Chickpea Salad
1 (15 oz.) can cooked chickpeas, rinsed and drained
1 can albacore tuna, drained
2 green onions, sliced
½ cup mild banana pepper rings, chopped
1 tbsp. olive oil, plus more for drizzling
Juice and zest of one lemon
1/4 cup fresh parsley, minced
Kosher salt and black pepper, to taste
mixed spring greens
1. Combine chickpeas, tuna, green onions, banana peppers, 1 tbsp. olive oil, lemon, and parsley in a medium bowl. Stir to mix. Season with salt and pepper.
2. Spoon tuna mixture on top of spring greens and drizzle with a little olive oil. Season again with salt and pepper if necessary.
adapted from Branny Boils Over, Erin's Food Files, Fake Free Food