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Chickpea Tuna Salad

Aysegul Sanford
  • 15 minutes
  • Serves 4

INGREDIENTS

3 tbsp

olive oil

1

shallot, chopped (or ¼ cup chopped red onion)

2 cloves

garlic (if you like garlic feel free to use more)

Juice of a lemon

2 tbsp

pickle juice

1/2 tsp

kosher salt

1/2 tsp

black pepper

1 can

chickpeas, drained and rinsed

2 cans

chunk light tuna (or any that you like), drained

3/4 cup

cherry tomatoes, sliced thinly

1/2 cup

pickles, sliced (6-7 pickles)

1

cucumber, cut into small cubes

1/2 cup

Kalamata olives, sliced (or any other olives you like)

4

radishes, sliced or cut into small cubes

1 1/2 cups

arugula, rinsed (any other salad greens or sprouts would work)