Chickpea Tabbouleh Salad with Tuna

By ccavaletti

Ingredients

• 2 cans (15.5 oz each) chickpeas, rinsed and drained
• 1 large beefsteak tomato, chopped
• 1/2 red onion, finely chopped
• 1 bunch flat-leaf parsley, finely chopped
• 1/2 bunch mint, finely chopped
• 10 pitted kalamata olives, chopped
• 1 lemon, juiced (about 3 Tbsp)
• 2 Tbsp EVOO
• 2 cans (5 oz each) chunk-light tuna, drained

Preparation

Step 1

In a large bowl, toss the chickpeas, tomato, red onion, parsley, mint, olives, lemon juice and EVOO; season generously with salt and pepper.

Gently fold in the tuna.

Serve with pita bread.

From Everyday with Rachael Ray July/August 2014