What we ate for : Lunch

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.