Chickpea Tuna Salad | sundaysoupblog

Ingredients

2 (15 ounce) cans chickpeas, rinsed and drained

1 (5 ounce) can tuna, drained

12cherry tomatoes, halved

½ cup chopped white onion

½ cup chopped fresh cilantro

2 tablespoons extra-virgin olive oil

1 tablespoon lime juice

1 tablespoon soy sauce

1 pinch garlic salt, or to taste

ground black pepper to taste

Step 1

Combine chickpeas and tuna in a bowl. Add cherry tomatoes, onion, cilantro, oil, lime juice, soy sauce, garlic salt, and pepper. Mix well.

Substitute diced cooked chicken for the tuna if you like.

This can be eaten right away, or let sit in the refrigerator for 4 hours for better flavor.