This is a protein rich meal or side dish.
Also, I’m not a HUGE fan of tuna without mayonnaise or sandwich spread mixed with it…too “fishy” for me. But this didn’t leave me feeling fishy after eating it. The lemon juice, dill and other flavors made the un-mayonized tuna totally edible. And I actually ended up kinda liking it. (Perhaps I’m turning over a new tuna leaf.)
And P.S. I’m almost done with the manuscript…I look forward to pulling my head out of the sand and reconnecting with everyone!
Chickpea Tuna Salad
Yield – 2 adult servings or 4 side dish servings
Preparation Time – 5 minutes
Cooking Time – 0 minutes
- 3 1/2 cups cooked chickpeas or 2-15 ounce cans chickpeas ($.80)
- 1 cup cherry tomatoes, halved ($1)
- 2 – 6 ounce cans of tuna ($1) On sale this past week for $.50 each
- 2 Tbsp olive oil ($.20)
- 1/4 cup lemon juice ($.20)
- 1 tsp dill ($.05)
- Salt and pepper to taste
- Cook the chickpeas if you need to. Drain and rinse completely if using canned chickpeas.
- Place all the ingredients in a bowl. Toss and serve.
- Simple as that!