Chickpea Tuna Salad with Spinach
Prep Time
Cooking Mode
⅓ cup olive oil
2 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. honey
1 medium clove garlic, minced
salt and freshly ground black pepper to taste
1 (19 oz./540 mL) can chickpeas, drained well, rinsed in cold water, and drained well again
1 (170g) can chunk tuna in water, drained and flaked
2 cups packed fresh baby spinach, thickly sliced
½ medium red bell pepper, diced
¼ cup chopped fresh basil
100 grams feta cheese, crumbled
⅓ cup olive oil
2 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
1 tsp. honey
1 medium clove garlic, minced
salt and freshly ground black pepper to taste
1 (19 oz./540 mL) can chickpeas, drained well, rinsed in cold water, and drained well again
1 (170g) can chunk tuna in water, drained and flaked
2 cups packed fresh baby spinach, thickly sliced
½ medium red bell pepper, diced
¼ cup chopped fresh basil
100 grams feta cheese, crumbled
1Combine the first 6 ingredients in a salad bowl. Add the remaining ingredients, toss to combine, and serve.
Tips
1
This salad would make a nice lunch on its own when paired with slices of baguette or other crusty bread. It could also be part of a buffet dinner for eight, where a few other salads and an entree or two are served. Instead of chickpeas, try another type of canned legume in this salad, such as white kidney beans. Instead of spinach, use an equal amount of peppery tasting baby arugula in the salad. Baby arugula is sold in tubs in our produce department.
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Personal Note
Personal Note