How to Make Chickpea Tuna Salad
- prep TIME 5 mins
- total TIME 5 mins
Ingredients (11)
- 8 oz canned chickpeas drained
- 4 oz low sodium canned light tuna drained
- 1 oz red onion diced
- 4 oz lettuce mix
- 0.5 oz black olives diced
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 0.25 oz brined capers
- 2 tbsp parsley chopped
- 1/4 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
Prep
Drain the Canned Ingredients: Close the lids almost all the way and leave a small space at the opening. Lean the cans over a sink or a bowl and gently tilt until all the liquids have poured out. You can also use a slotted spoon to shorten the process.
Dice the Onion: Slice the onion in half but keep the roots on throughout the process. Lay the flat side on the chopping board and thinly slice the onion. Push the knife horizontally through the middle section of the onion and make a diagonal slice. Then use your non-dominant hand to hold the sliced parts together and cut downward to create tiny, sliced cubes.
Cook
Make the Dressing: In a small bowl, mix 1 tbsp red wine vinegar, 2 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp pepper until well-combined.
Lay the Ingredients onto a Plate: On a serving plate, lay 4 oz mixed lettuce, then layer 8 oz canned chickpeas, 4 oz low sodium canned light tuna, 0.5 oz black olives, and 1 oz red onion over the top. Garnish with 0.25 oz brined capers, chopped parsley.
Drizzle the Dressing: Drizzle the dressing over the salad, then enjoy.