salad - tuna apple chickpea salad

By tinathorn

Ingredients

• 3/4 Cup cooked (or canned) chickpeas (I used 1/2 Cup dried chickpeas, soaked overnight, cooked for 45 minutes)
• 4 cups lettuce, torn into bite size pieces
• 2 carrots or small zucchini (if in season), thinly sliced into medallions
• 1/3 cup roasted and salted sunflower seeds
• 1/4 Cup frozen peas, thawed
• 1 apple (unpeeled), cored and diced
• 1 can (7 oz) tuna, drained and flaked
• 1/4 cup olive oil
• 3 Tbsp lemon juice (about 1 medium lemon)
• Salt and pepper to taste

Preparation

Step 1

If using dried chickpeas (the most economical), soak in a good amount of water the night before. Rinse well, cook in boiling water for 45 minutes, or until tender. Drain, rinse thoroughly, and cool before adding to the salad.
In a large bowl, add cooked chickpeas, lettuce, carrots, sunflower seeds, peas, apple and tuna. Season with salt and pepper.
When ready to serve, drizzle with oil and lemon juice. Toss well. Divide into four salad bowls, and serve.
Notes
While dried beans are inexpensive, there is the loss of convenience and the need to plan a day ahead. Canned chickpeas purchased on sale would still be an economical option, as would dried lentils, or rice.