Chickpea, lemon, and tuna salad

Lemon, chickpea, and tuna salad (14 of 16) copy

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!

Lemon, chickpea, and tuna salad (1 of 16)

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.

Lemon, chickpea, and tuna salad (6 of 16)

 

Lemon, chickpea, and tuna salad (9 of 16)

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! 

Lemon, chickpea, and tuna salad (10 of 16)

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God Save the Quinoa

Chickpea, lemon, and tuna salad

A fresh medley of chickpeas, tomatoes, onions, cucumbers, and bell peppers, mixed with lemon juice and tuna. Mixed with spicy mustard instead of mayo, this tuna salad is a light and refreshing dish for you to enjoy anytime of the day!
Prep Time 15 minutes
Servings: 5

Ingredients
  

  • • 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

Method
 

  1. • Combine all ingredients together in a bowl and fold tuna in last
  2. • Top with dijon mustard and mix until all ingredients are completely combined
  3. • Sever over a bed of lettuce, pita bread, crackers, or eat with fork and enjoy!

Notes

Store in airtight container in refridgerator for 4 – 5 days.
 Fabulous recipes by Mandi at godsavethequinoa.com

 

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