s CHICKPEA SALAD WITH TUNA *****
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s CHICKPEA SALAD WITH TUNA *****
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Ingredients
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Instructions *** 4-23-21 excellent, cold salad so maybe great in the summer but pretty great today, our tuna was in water so added some olive oil to it.. *** This lemony bean salad is a good base to add any raw, roasted, or grilled veggies you have on hand. By Colleen Weeden Source: Better Homes and Gardens Save Pin More Gallery Chickpea Salad with Tuna Credit: Carson Downing Recipe Summary Hands-On: 20 mins Total: 35 mins Servings: 6 Yield: 4 cups Nutrition Info Ingredients Ingredient Checklist ¼ cup lemon juice ¼ cup olive oil 2 cloves garlic, minced ½ teaspoon kosher salt ½ teaspoon ground cumin ¼ teaspoon freshly ground black pepper 2 15-16 ounce cans chickpeas, rinsed and drained 4 green onions, bias-sliced into 1-inch pieces ½ cup roasted red peppers, chopped ½ cup flat-leaf parsley, chopped 1 12 ounce can tuna (packed in oil), drained and broken into chunks ½ cup feta cheese, crumbled Local Offers ZIP 01440 Price Chopper 560 Main St GARDNER, MA 01440 Bagged Lemons 2 Lb $3.99 for 1 item - expires in 3 weeks Pompeian First Cold Pressed Robust Extra Virgin Olive Oil 48 Fl Oz $12.99 for 1 item - expires in 3 weeks • DirectionsInstructions Checklist Step 1 In a large bowl whisk together the lemon juice, garlic, cumin, 1/4 cup olive oil, 1/2 tsp. kosher salt, and 1/4 tsp. ground black pepper. Add chickpeas, green onions, roasted red peppers, and parsley; stir to combine. Let stand at room temperature 15 minutes. Step 2 Fold in tuna. Top with cheese and additional parsley and ground black pepper. Serves 6. Tip If not serving the salad straight away, cover and chill up to 4 hours.Consider this salad as a starting place and swap and add as you like. Try white beans instead of chickpeas; use a mix of chopped fresh herbs or all basil or cilantro for the parsley. No tuna? Swap in 1 3/4 cups chopped cooked chicken or a 4-ounce piece smoked salmon, flaked, with skin and bones removed. What veggies do you have on hand? Try quartered and sliced cucumber or zucchini, chopped broccoli, cooked corn, frozen peas, or coarsely chopped artichoke hearts instead of or along with the tomatoes. Nutrition Facts Per Serving: 316 calories; fat 17g; cholesterol 19mg; saturated fat 4g; carbohydrates 21g; mono fat 9g; poly fat 3g; insoluble fiber 5g; sugars 4g; protein 20g; vitamin a 957.1IU; vitamin c 23mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.6mg; vitamin b6 0.2mg; folate 53.5mcg; vitamin b12 1.1mcg; sodium 630mg; potassium 253mg; calcium 122mg; iron 2.2mg. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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