1 (5 ounce) can tuna, drained
1 clove garlic, minced
1 green onion, chopped
1 tablespoon chopped red onion
2 tablespoons chopped black olives
1 small Roma tomato, chopped
1 teaspoon lemon juice
1/4 cup basil pesto
Salt and pepper to taste
Combine chickpeas, tuna, garlic, onions, olives, and tomato in a bowl. Toss with lemon juice, then stir in pesto. Season with salt and pepper to taste. Refrigerate for at least one hour before serving.
I have a love/hate relationship with lunch. My husband is usually at work and my kids are all at school, so I love that it's the one meal where I can eat the things no one else in my family likes (chickpeas, for example). But, since I'm just feeding myself, I hate spending too much time preparing something. This salad is quick, easy and healthy. It's also flexible. If you don't like olives, leave them out. Or try adding sundried tomatoes, roasted red peppers, or whatever vegetables you have on hand.
Who Dished It Up First
There are a lot of chickpea salad recipes out there, but this one is my own creation.
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