Tuna and chickpea salad

This twist on salad eschews the lettuce and pumps up the protein. Tuna, eggs and chickpeas will help you feel fuller for longer. The light dressing amplifies all of the flavors, and you can use as little or as much as you like. We used tuna packed in water, but you can opt for tuna packed in olive oil for a richer flavor. Pair it with a piece of crusty bread if you want to add in a few carbs.

Ingredients
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/3 cup extra virgin olive oil
1 15.5-ounce can chickpeas, rinsed and drained
1/2 medium red onion, thinly sliced
4 stalks celery, thinly sliced
3/4 cup Cerignola olives, pitted and torn into rough chunks
2 cans tuna, drained
4 hard-boiled eggs, cut in half

Directions
Put the lemon juice in a large bowl. Season with salt and pepper. Whisk in the olive oil until well-blended.

Add the chickpeas, red onion, celery and olives, and toss to coat.

Pro tip:

To pit an olive, place it on a cutting board and lay the flat side of a chef’s knife against it. Give the knife a good whack with the heel of your hand, and voila! Of course, you could use an olive pitter, but that’s probably not as fun.

Break the tuna into large chunks and cut the eggs in half. Top the salad with the tuna and eggs, and gently toss.

Adjust seasonings as necessary and serve. Makes six servings.

Nutritional information (per serving): 685 calories; 30.2g fat; 464mg sodium; 69g carbohydrates; 69g fiber; 13.1g sugar; 36.9g protein

Source: Adapted from Lidia’s Kitchen