now i'm ready to start, again.
Sunday, October 4, 2015
ITALIAN TUNA + CHICKPEA SALAD
3 tablespoons extra virgin olive oil
Zest of ½ lemon
1 tablespoon freshly squeezed lemon juice
2 teaspoons red wine vinegar
8 ounces tuna packed in olive oil. drained
14 ounce can chickpeas
2 tablespoons finely diced red onion
2 tablespoons finely chopped Italian parsley
3 scallions, white and light green parts only, thinly sliced
1 ounce arugula (about 1 handful), finely chopped
Coarse sea salt
Freshly ground black pepper
Whisk the olive oil, lemon zest, lemon juice, and red wine vinegar together in a large mixing bowl.
Add the remaining ingredients and season to taste with salt and pepper.
October 04, 2015
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