CHICKPEA TUNA SALAD
An easy Chickpea Tuna Salad that's filled with bright flavor and fresh ingredients like tomatoes and bell pepper. Canned tuna has never been so delicious!
Provided by Erin Clarke / Well Plated
Categories Salad
Time 25m
Number Of Ingredients 14
Steps:
- 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 after taste).
- To a large mixing bowl, add the chickpeas, tomatoes, cucumber, onions, and bell pepper. Drain the tuna and flake into the bowl. Add the arugula.
- Prepare the dressing: 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. Enjoy!
Nutrition Facts : ServingSize 1 (of 4), about 2 cups with all dressing added, Calories 360 kcal, Carbohydrate 26 g, Protein 29 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 41 mg, Fiber 7 g, Sugar 6 g
TUNA, CHICKPEA, AND ARUGULA SANDWICH
Steps:
- Preheat the oven broiler with the rack set 4 to 5 inches away from the flame or element. Broil the bread until it is deep golden brown on just one side, 1 to 2 minutes, and transfer to a serving plate, toasted side up.
- Drain the tuna, squeezing the oil out of it into a small bowl.
- Toss the chickpeas into a small bowl and pour 2 teaspoons of oil from the tuna over them. Season with salt and pepper to taste, and use a fork to mash the chickpeas into the oil. If the mixture seems too dry for your taste, add a little of the marinade from the artichoke hearts.
- To assemble the sandwich, spread the chickpeas onto the toasted side of one of the pieces of bread; top with the arugula, artichoke hearts, lemon confit, and tuna. Top with the other slice of bread, toasted side facing inward, gently press the sandwich with your hand, cut in half, and eat.
'CHICKPEA OF THE SEA' TUNA SALAD SANDWICH
This is a great mock 'tuna' salad sandwich using chickpeas. Alternately, serve this as lettuce wraps or use sliced vegetables like bell pepper and cucumber as scoopers.
Provided by Julie | The Simple Veganista
Categories Salad
Time 10m
Number Of Ingredients 15
Steps:
- Serve on bread of choice, along with some leafy greens and the optional 1/4 sheet of nori.
- You can also serve on bibb or romaine lettuce like a wrap, instead of using bread, for a gluten-free meal like shown below.
- Try serving with sliced fresh scoopable veggies like cucumber, red bell peppers, zucchini, etc.
- Lastly, pair with your favorite crackers.
Nutrition Facts : ServingSize Salad only, Calories 169 calories, Sugar 1.1 g, Sodium 486.6 mg, Fat 4.4 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 8.1 g, Protein 9 g, Cholesterol 0 mg
OPEN-FACED TUNA SANDWICHES WITH ARUGULA AND SWEET-PICKLE MAYONNAISE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the mayonnaise: In a small bowl, mix together the mayonnaise and sweet pickles until smooth. For the sandwiches: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the tuna with salt and pepper. Drizzle with the oil and sprinkle with the herbs de Provence. Grill for 3 to 4 minutes on each side for medium-rare. Place a slice of cheese on each piece of fish during the last minute of grilling. Using a pastry brush, brush the bottom half of the bread with 1/4 cup of olive oil. Cut into 4 pieces, each about 4-inches long and 3-inches wide. Grill, cut side down, for 30 seconds to 1 minute until toasted and golden.
- Spread the grilled bread with the sweet pickle mayonnaise. Place a tuna steak on top. Top with the arugula and drizzle with olive oil. Season with salt and pepper, to taste, and serve.
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