I’ve worked for the past 11 days straight.
And I’m SO ready for the weekend 🙂
Especially because it’s going to involve vino and wineries and celebrations!
Yesterday it was a sweet 80 degrees here in Richmond, which meant I was more than ready for an easy no-cook meal.
I don’t know when I got on this tuna kick either. Ask Fanatic Mom, I HATED this stuff growing up.
Now I can’t get enough. But I need to have the taste “cut” with something to really enjoy it. Lemon and parsley are perfect for this job.
If you hate tuna, maybe give this a try anyway. You may surprise yourself 😉
Lemon, Chickpea & Tuna Salad
- 1 can albacore tuna, drained
- 1 cup drained & rinsed garbanzo beans
- 1/4 cup chopped peppers (I used mini sweet peppers)
- 1/4 cup chopped fresh parsley
- 1 tblsp sliced green onion
- juice of half a lemon (or more)
- 1 tblsp olive oil
- 1 tblsp white balsamic vinegar
- sea salt & black pepper to taste
New. Best. Friend. ???
And if you haven’t tried white balsamic before, you should change that. Asap. It’s got the “tang” of balsamic with a hint of sweetness. It’s just lovely 🙂
I had some random sweet peppers left in the crisper, so I added them. They added the perfect amount of crunch.
I love these mini sweet peppers because they aren’t too thick. Perfect in salad.
All you have to do is stir all of the ingredients together. And dinner is ready.
Does it get any easier than that?
I served my lemon, chickpea & tuna salad over a bed of greens with some extra lemon for squeezin’ 😀
And it was absolutely delicious.
This is going into the summer dinner rotation, believe it!
Do you like canned tuna? If so, any fresh new recipe ideas for me?