This recipe for chickpea tuna salad makes for a great, hassle-free and healthy lunch. Unfortunately, in our case, the cucumber went bad in the fridge before I got to make the salad, so I omitted it entirely. I do think it would have been better with cucumber, especially given that it’s basically the only element in there that the Little Prince likes… Even though the kids weren’t keen on it, I recommend it because I really liked it.
This salad will keep well in the fridge as long as the arugula and dressing are added only before serving.
For the salad
½ small red onion (or a shallot), thinly sliced
1 15-oz. can chickpeas, rinsed and drained
1 pint cherry or grape tomatoes, halved
1 large seedless English cucumber, peeled if desired, halved lengthwise and cut into ¼” slices
1 red bell pepper, cored, cut into ¼” strips, then cut into bite-size pieces
12 oz. solid pack albacore tuna in water
3 cups arugula
¼ cup parsley, finely chopped
¼ cup lactose-free feta cheese or chèvre
For the dressing
¼ cup freshly squeezed lemon juice (from about 1 large lemon)
3 Tbsp. extra virgin olive oil
1 small clove garlic
1 tsp. kosher salt
½ tsp. ground black pepper
Place the red onion in a small bowl and cover with cold water. Let sit while you prepare the rest of the salad (this preserves its flavor but takes off some of the harshness...and the continual red onion aftertaste).
To a large mixing bowl, add the chickpeas, tomatoes, cucumber, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
In a small bowl or measuring cup, stir together the lemon juice, olive oil, garlic, salt and pepper. (You can also shake them all together in a mason jar with a tight-fitting lid). Drizzle enough over the salad to moisten it, then toss to coat. Sprinkle the feta and parsley over the top, then toss lightly again. Taste and add additional salt, pepper, or dressing as desired.