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Serves 3 or 4
This is a simple salad to throw together on a busy day. High in protein and super flavorful, it is a fine accompaniment to an easy supper of summer produce. Serve it with a garden fresh tomato salad, or a menu of grilled summer vegetables. Round out the meal with some fresh fruit and bread. This is also a great salad for a picnic.
1-15 ounce can of chickpeas, drained and rinsed
2-2.8 ounce cans good quality Italian or Spanish tuna in oil
3 stalks celery, sliced thinly on the diagonal
1/2 bunch Italian parsley, chopped
1 clove garlic, chopped fine
Juice of one lemon
Harissa to taste, depending on how much heat you desire
A splash of sherry vinegar
3 tablespoons olive oil
Salt & pepper to taste
1. Put the chickpeas in a large bowl. Pour excess oil off the tuna, but don’t squeeze it dry, and add to the chickpeas. Mix in the celery and parsley.
2. Whisk together the garlic, lemon, harissa, sherry vinegar, olive oil, and salt and pepper. Pour dressing over salad ingredients, and either serve immediately or refrigerate for several hours to allow flavors to blend. Remove from refrigerator one-half hour prior to serving, as this salad is more flavorful at room temperature.
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