Tuesday, August 23, 2016

Chick Pea, Tomato, Avocado and Tuna Salad with Feta

The weather has been scorching here, and the last thing I want to do is turn on the oven. That's where this salad comes in-you simply open a few cans, chop some things, and pour the works into a bowl. It's really simple, and was so tasty we were shoveling spoonfuls into our mouths.

If you have a sulphite allergy you have to be very careful with fish; generally most seafood and fish are dusted with sulphites on the boat to keep them from going bad. According to Eat Right Ontario, sulphites are allowed on canned tuna. Read your labels! If in doubt, just leave out the tuna, and a couple hard boiled eggs might be nice substitution. I used Clover Leaf tuna, and on their site is this handy chart that informs you of the allergens that might be present in their products. When I wrote and inquired, they said that none of the tuna is dusted with sulphites either on the boat or in the processing plant. Yay!

chick pea salad

Salad (serves 4)

one 19 oz can chick peas, drained and rinsed well
one can of Clover Leaf Skipjack in water Tuna
2 cups mixed cherry or grape tomatoes, halved
1 green onion, minced
1 avocado, peeled and chunked
8 basil leaves, thinly sliced
2 oz feta cheese (I use Tre Stelle)


1/2 fresh lemon
3 Tbsp olive oil
1/2 tsp honey
pinch salt
pinch pepper*


1. Toss all your salad ingredients into a large bowl. Set aside.

2. Measure the dressing ingredients into a mason jar, put a lid on, and shake it until well blended. The honey might settle to the bottom, so you may need to get a spoon and give it a good stir. Drizzle it over the salad and toss again.

3. Season if you need to. I added a little more salt, but the feta adds enough.

I served this with Cobs Turkish loaf-the one topped with salt and pepper. YUM.

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