Tuna and Beans Save Big by Monica Hall and M.W. King

My friend Monica Hall invited me over for lunch last summer. We sat on her back porch, enjoyed the afternoon peace, and chatted like girls do. What I did want to share was the delicious Tuna and Chickpea Salad she made. This satisfying salad comes from MediterrAsian.com. It can also be used as a healthy sandwich filling, tossed with pasta and a bit of Parmesan, or have it as a side salad.

Tuna and Chickpea Salad--a great dish in the hot summer heat or the cool of the fall.

Monica's Tuna and Chickpea Salad

Serves 4

A rustic and satisfying salad with chunks of tuna, chickpeas, and chopped vegetables coated in a simple olive oil and lemon dressing.

6 oz (170g) canned tuna in olive oil — drained and broken into chunks

14 oz (400g) canned chickpeas — rinsed and drained

¼ red onion — finely diced

2 tomatoes — diced

2 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 garlic clove — minced

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Place the tuna, chickpeas, red onion, and tomatoes in a bowl. Add the olive oil, lemon juice, garlic, parsley, salt, and pepper to a screw-top jar and shake well to combine. Toss the dressing with the salad to combine.

Monica adds olives for crunch, and a peeled avocado is also an option.

-----------------------------------------------------------------------------------

Proverbs 15:17--"Better is dinner of herbs where love is than a fattened ox and hatred with it."

-------------------------------------------------------------------------------------------------------------------------------------

Martha Wild King, M.Ed., author

The Frugal Catholic: Learn to Live on Less to Give and Save More

Frugality Gave Us Wealth, BUT The Catholic Church Made Us RICH!