This has been a favorite lunch of mine lately. I love the addition of the chickpeas to the tuna salad. It gives you more protein and fiber helping this salad keep you full longer. The pickles and capers give it the best crunch and brininess. The champagne vinaigrette gives it a nice zest. I love that this is a lighter tuna salad with no mayo. This is delicious served alone or on little lettuce boats! This will save in the fridge a few days!
T U N A + C H I C K P E A S A L A D
2 jars toninno Lemon Pepper tuns (any tuna will work that is just my favorite)
1 can chickpeas drained and rinsed
2 pickles diced
1/2 red onion diced
4 tablespoons capers
3 mini bell peppers diced
D R E S S I N G
1/4 cup good olive oil
4 tablespoons champgane vinegar
1 teaspoon dijon
1 teaspoon whole grain mustard
1 tablespoon parsley
salt and pepper
Place tuna, red onion, pickles, bell pepper and capers in a bowl. Whisk dressing ingredients and pour over salad. Add parsley and toss all together!