Lemon, Tuna, and Chickpea Salad

Lemon, Tuna, and Chickpea Salad – 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

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.

Lemon, Tuna, and Chickpea Salad

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