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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!
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Prep Time 15 minutes
Servings: 5
Ingredients Method Notes

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.