Sunday, May 23, 2010

Chick Pea Tuna Salad

For a quick, healthy lunch or light dinner, this salad is ideal. We had it with some veggies and dip, and thick pieces of home made focaccia.

Adapted from Crazy Plates

1 (19oz )can chic peas
1 can water packed, chunk tuna, drained
2 cups seeded, diced tomatoes (or you could use some halved cherry/grape tomatoes)
1/2 cup thinly sliced red onion ( I didn't have any so I threw in some flowers from my chives. They were delicious, and pretty, too!)
2 tbsp chopped fresh basil or mint leaves
1 tbsp olive oil
2 tsp each red wine vinegar and lemon juice (use a real lemon, and add the zest too)
1 tsp sugar
1 clove minced garlic
1/2 tsp dijon mustard
1/4 tsp each salt and black pepper

Gently toss the beans, tuna, tomatoes, onion, and basil together in a large bowl. Set aside. In a smaller bowl, whisk together the olive oil, vinegar, lemon juice, zest, sugar, garlic, dijon, salt and pepper. Pour dressing over the salad and toss until everything is well coated. Cover and chill or serve immediately.

Makes 4 servings.
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