Chickpea & Tuna Salad

I get really bored with lunch. I’m not a big sandwich person, I love salads but go through phases of ones I like, and soup is too hot in the summer…so I’m often left scratching my head with the refrigerator door open. That’s where my resourceful husband comes in. He excels at making something (something delicious, I might add) out of nothing, time and again. This was one of those very random creations from ingredients in our kitchen–but this time I had a small hand in it by suggesting that chickpeas might work with tuna. He took it from there, and what he created is now my favorite lunch or easy dinner (for the moment anyway). Give it a try to beat your own lunchtime boredom!

Chickpea & Tuna Salad

1 can chickpeas, drained
1 can tuna packed in oil, drained
1 green onion, chopped
2 carrots, quartered lengthwise and chopped
4 radishes, thinly sliced
Handful of cilantro, chopped
Sprinkle each of garlic powder, coriander and oregano
Salt and pepper
Feta cheese, crumbled
Roasted pepitas (optional)

For the dressing:

1/4 cup champagne vinegar
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 tablespoon lemon juice
Salt and pepper
1/2 cup olive oil

In a small bowl, whisk together vinegar, mustard, maple syrup, lemon juice. Season with salt and pepper. Slowly whisk in olive oil. Adjust to taste. In a medium bowl, combine chickpeas, tuna, green onion, carrots, radishes, and cilantro. Season with garlic powder, coriander, oregano, salt and pepper. Drizzle some of the dressing (you won’t need it all) over the salad and stir to coat lightly. Serve with feta cheese crumbled on top and a handful of roasted pepitas if desired.

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