Thursday, May 12, 2011

Lemon Tuna & Chickpea Salad

After we returned from our honeymoon in New Orleans (I am slowly working on that blog post!), I knew I was craving a light & healthy salad to eat for lunches.  A quick scan of my cupboard revealed about 6 cans of tuna.  (Hey, when you catch a sale, you gotta stock up!)  So after a quick search I found this recipe, for which all of the ingredients I already had on hand.

As I mentioned in this Tuna & White Bean Salad post, I grew up on one kind of tuna salad only; the mayonnaise based kind.  I’ve enjoyed venturing out and experiencing completely different flavors to pair with tuna, that DON’T involve mayonnaise.  This one is definitely a standout recipe, not only for it’s tastiness, but for the ease & speed in preparation.  With the lemon juice & zest, paired with the banana peppers, it’s got some tang & kick.  And best of all, it’s so quick & easy to throw together.  I made a few adaptions, mainly to double the original recipe, and enjoyed this for about 3-4 lunches.

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Lemon Tuna & Chickpea Salad

Ingredients:

1 can cooked chickpeas, rinsed and drained
2 can albacore tuna, drained
2 green onions, sliced (I omitted)
½ cup mild banana pepper rings, chopped
Juice and zest of one lemon
1 tbsp (or more) olive oil
Salt and pepper to taste

Directions:

Place all ingredients in a medium size bowl and toss to coat everything with olive oil and lemon juice and break up the tuna. Garnish with more banana pepper rings or green onions if desired.

adapted from Fake Food Free

Also, for you Nashville locals, I have some info to pass along that might be of interest.  The Woodbine Farmers Market is back for its second season. After a successful first season, it has proved to be a sustainable event for the South Nashville neighborhood known as a food desert. The Market has changed from Tuesdays, to Saturdays from 9am to 12pm outside the Coleman Park Community Center at the intersection of Nolensville Pike and Thompson Lane. This weekend will be the grand opening for the Market starting at 9am.

The Grand Opening will feature several special events throughout the morning. Together with Vanderbilt’s South Nashville Family Resource Center and CASTLES Program, a free teaching kitchen will take place.  Chef Carlos Davis, from Riffs Fine Street Food- Food Truck will be teaching the demo featuring a seasonal menu with local produce and meats from the Market. (You may remember me mentioning them, I met them on the cheese tour!)

The first 25 people to pre-register will receive a $5 gift certificate to the Woodbine Farmers Market. There will be 2 demonstrations, one at 9:45am and the other at 10:45am inside the Community Center. In addition to the teaching kitchen, musician Robby Hecht will be performing live starting at 10am. There will also be a bilingual story time in both English and Spanish that begins at 11am.

The Market will be run by Good Food for Good People’s Mary Crimmins who founded the Woodbine Farmers Market last season, as well as local Woodbine resident Cindy Murphy. The Market will boast local produce, local meats, local cheeses, locally roasted coffee, local pies, and much more!  For more information and complete list of vendors, please visit www.WoodbineFarmersMarket.com

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8 Responses to “Lemon Tuna & Chickpea Salad”

  1. 1
    branny — May 12, 2011 @ 5:08 am

    This looks great! Thanks Erin. Cant wait to meet you in a few weeks (days!)

  2. 2

    omg i love the sound of this! banana peppers are one of my favorites!

  3. 3
    Kim (Feed Me, Seymour) — May 13, 2011 @ 6:05 am

    I, like you, grew up with tuna salad. Slathered in mayo, mixed with some celery and tossed on a sandwich. But this is a tuna salad I can get in to. I might try white beans instead of chick peas. But either way, it sounds super tasty!

  4. 4

    Erin, this tuna and chickpea salad looks so scrumptious! I love all the bright, citrusy flavors you used, too. This is right up my alley! Thanks for sharing. I’m so glad to have found your beautiful blog and can’t wait to check out more of your recipes! :) – Georgia

  5. 5
    Kelsey — May 14, 2011 @ 2:19 pm

    Two things, Erin:

    1. This looks incredible. I’ve been craving tuna lately and looking for a healthier recipe. What a score!

    2. Your comment about the spoon reflection cracked me up. You should’ve seen the positions I was twisting myself into to try and avoid it. I wasn’t in my pajamas, but I was all ponytailed up sans makeup.

  6. 6
    Maris(In Good Taste) — May 15, 2011 @ 3:42 pm

    What a wonderful combination. I would not of thought to combine tuna and chick peas but I will now!

  7. 7
    Zarna — May 16, 2011 @ 7:24 pm

    wow, you truly are blinder than me. i must say i’m impressed!

    this looks really yummy btw!!

  8. 8
    branny — June 18, 2011 @ 5:32 pm

    I am eating this right now and LOVING it!

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