Chickpea and tuna fish are often paired together in my family. My mom serves it as a quick and easy dinner option along with boiled potatoes. She seasons it with olive oil, vinegar, salt and pepper providing a simple yet satisfying meal my dad really enjoys.
My dad is a meat and potatoes kind of guy - he also loves sardines so a dish consisting of tuna fish is something he welcomes with open arms. This has become my mom's go-to dish when she's looking for something quick and convenient since most of the ingredients are always stocked in her pantry.
While I love my mom's go-to dish just the way it is, I thought I would try blogging it with a slight variation by adding a great variety of vegetables to provide color, texture, and an extra layer of freshness! Just like my mom's version, it's a healthy dish that satisfies without pushing you over the edge.
It's also perfectly versatile. It's a great item to bring to lunch and eat with a fresh loaf of bread or an excellent side salad to serve with grilled chicken and burgers. It can be made as a light weeknight meal or a great lunch to look forward to.
No matter what the occasion, it's healthy, fresh, flavorful, and extremely easy- an item you can't go wrong with! Hope you enjoy it!
Start with dicing your celery:
Cut your cucumber in half:
Then dice into small cubes:
Prepare your radishes by removing the stem:
Then very thinly slicing them:
Finely dice your red onion:
Roughly chop your cilantro:
Drain and wash your chickpeas:
Drain your tuna fish:
Combine all of your ingredients into a large bowl:
Zest your lemon and add to your bowl of ingredients:
Juice your lemon and add to your bowl:
Add your cider vinegar:
And olive oil:
Season with salt and pepper and toss until coated:
A wonderfully light salad full of beautiful color and flavor!
Serve with a fresh loaf of bread and enjoy!
Tuna and Chickpea Salad
Prep Time: 15 minutes
3/4 cup celery, diced
3/4 cup cucumber, diced
1/2 cup radishes, thinly sliced
1/4 cup red onion, finely diced
3/4 cup cilantro, roughly chopped
1 tablespoon lemon zest
1 30-ounce can of chickpeas
1 can tuna fish
1 tablespoon lemon juice
3 tablespoons cider vinegar
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
Start with preparing your ingredients by dicing your celery and cucumber into small pieces. Cut the stems off of your radishes and thinly slice them. Finely dice your red onion and roughly chop your cilantro. Finish with draining your chickpeas and tuna and combine all of the ingredients into a large bowl. Then zest and juice your lemon. Add the lemon zest and lemon juice, cider vinegar, olive oil, salt and pepper to your bowl. Toss until coated. Serve with a fresh loaf of bread and enjoy!