Sunday, October 4, 2015

stuff lately...






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
INSTRUCTIONS
  1. Whisk the olive oil, lemon zest, lemon juice, and red wine vinegar together in a large mixing bowl.
  2. Add the remaining ingredients and season to taste with salt and pepper.





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