Shop your pantry for many of the ingredients in this easy chickpea salad. Minimal effort, packed with low-budget protein from tuna and chickpeas, and it makes a hearty lunch for a backyard picnic or simple side for a family dinner. Add in any fresh vegetables you have on hand, check your pantry for canned veggies, or even toss in some frozen peas or edamame (they’ll defrost quickly) to make this salad your own. Finish things off with a quick homemade vinaigrette.
Yield:Serves 4-6 Prep Time:12 minutes Total Time:12 minutes
For Chickpea Salad 1 ½ cups chickpeas, drained and dried ½ large red onion, chopped 1 cup English cucumber, cubed ¼ cup feta cheese, crumbled ½ cup parsley,chopped and stems removed 1 can tuna, drained 5 sun-dried tomatoes, whole or chopped
For Citrus Vinaigrette ¼ cup extra virgin olive oil 2 teaspoons lemon or lime juice 1 tablespoon Kikkoman® Rice Vinegar 1 teaspoon Dijon mustard ¼ teaspoon sea salt ¼ teaspoon ground black pepper
Combine the salad ingredients in a large bowl and toss to combine.
Add the ingredients for the vinaigrette to a mason jar and shake to combine. Pour vinaigrette over the salad and toss to coat!