Lunch can be a challenging meal at times, so I'm thankful for things like grilled cheese and soup. One of my long-time favourite lunches has to be this salad. I think I modified this from a Michael Smith recipe about 6 years ago or something. (I ate it a lot when I was pregnant and after Clara was born).
Stir together a mixture of beans, tuna, olive oil, and lemon with a sprinkle of kosher salt and some pepper then eat it on some lettuce or pasta and even serve it up in a soft tortilla. Lunch is served.
Today I ate it on a bed of arugala, parsley, cucumber and spinach. The kids ate it beside some sliced cucumber, red peppers, grapes and cheese.
Lemon Chickpea Salad
1 can chickpeas (or white beans)
1/2 lemon, zested and juiced
1 can tuna, drained and chunked
1Tbsp Olive oil
1/4 tsp Kosher salt
freshly ground pepper
Mix all ingredients in a bowl.
Serve atop lettuce or pasta, fill a tortilla or eat it alone.
Sprinkle with freshly grated parm if you want.