Chickepea Tabbouleh Salad with Tuna
- Prep Time
- 4Servings
Ingredients
- 2 15 1/2 ounce cans chickpeas, rinsed and coarsely chopped
- 1 large beefsteak tomato, chopped
- 1/2 red onion, finely chopped
- 1 bunch flat-leaf parsley, finely chopped
- 1/2 bunch mint, finely chopped
- 10 pitted Kalamata olives, chopped
- 1 lemon, juiced (about 3 tbsp.)
- 2 tablespoons EVOO
- 2 5 ounce cans chunk-light tuna, drained
Preparation
In a large bowl, toss the chickpeas, tomato, red onion, parsley, mint, olives, lemon juice and EVOO; season generously with salt and pepper. Gently fold in the tuna.
