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Thursday, November 12, 2009

Tuna Chickpea Salad with Pesto

I must say, I didn't really have high hopes for this meal. I thought it sounded interesting enough, but I didn't expect it to "wow" me. We threw it together one evening when we were home late from work and needing a meal on the table fast. This recipe is from realsimple.com, but we kind of used it as a starting point and modified it slightly as we went along. Either way, this was fantastic and I almost wish we hadn't scaled back the recipe (the original serves 6). This would be great on a sandwich, in a wrap, or on pita chips. Dang, I just realized we had pita chips and shouldn't eaten some with this! Instead we ate it over spinach, which was also awesome!

Tuna Chickpea Salad with Pesto
adapted from realsimple.com

-2 cans tuna
-12 black olives, pitted and chopped
-2 stalks celery, thinly sliced
-1 can chickpeas, roughly chopped
-3 tablespoons store-bought pesto
-1/8 cup red onion, chopped
-sprinkle of kosher salt
-black pepper, to taste
-garlic powder, to taste

1. Chop your celery, olives, onion, and chickpeas.
2. Dump tuna, olives, celery, chickpeas, and onion in a bowl.
3. Mix well, adding pesto to combine.
4. Season with salt, pepper, and garlic powder.

This is honestly my new favorite tuna salad! The pesto gave it something special and it was a great non-mayo based version!