Tuna Chickpea Salad
This salad has become a regular over the past few years of working from home—I usually make it on Monday morning when WFH and WTF are interchangeable in my mind so I have something healthy and full of flavor to eat for lunch during the week; and, the best part is that it practically takes zero effort, which means you can make it in the middle of the haze of your pre-caffeinated AM routine and it’ll still taste great. The ingredients are super pantry and fridge based, and it can be customized with whatever you have on hand. I love eating it with crunchy crackers. But, if you have a few hard boiled eggs and some olives, add those on top for Niçoise vibes, or add cherry tomatoes and celery for a brighter crunchier version.
Serves 4
INGREDIENTS
1 15 oz can of chickpeas, drained and rinsed
6.4 oz tuna pouch (packed in water)
8 oz bag of fresh trimmed green beans
5 oz feta, crumbled
1 tbsp za’atar
1 tbsp mayo (Kewpie preferred)
1 tsp sriracha (optional)
½ cup flat leaf parsley, roughly chopped
Vinaigrette
1 lemon, juiced
1 tsp Dijon mustard
1 tbsp whole grain mustard
¼ cup olive oil
Kosher salt and black pepper
METHOD
Make the vinaigrette: In a jar with a tight lid, add lemon, Dijon, whole grain mustard, olive oil and season with salt and pepper. Seal jar and shake vigorously. Set aside.
Microwave the green beans in their bag (which you can usually do) for 2 minutes. The bags usually indicate 3+ minutes but you want a bit of crunch in your beans, so err on the side of less time, try one and adjust accordingly). Cut beans into thirds. Or leave them long. It’s all good either way.
Into a bowl add chickpeas, tuna, green beans, feta, za’atar, mayo, sriracha and flat leaf parsley and stir to combine. Pour a few tablespoons of the vinaigrette and gently mix to combine. (You will have some vinaigrette leftover— keep it in the fridge).
Serve with crackers or some sliced bread or baguette.
