Prep 10 mins
Cook 0 mins
My boyfriend and I came up with this while trying to figure out a good recipe for this contest. A perfect summer snack, light lunch or guest appetizer. You may want to cut up the tomato, onion and bell pepper into chunks to make blending easy but it is not necessary. A teaspoon of lemon juice and tabasco sauce can be added for zing. Prep time varys depending on whether you are cutting up the veggies or not. My family enjoyed this very much with lettuce and stuffed in a tortilla. Very easy to make and very good! :)
- 1 (6 ounce) can tuna (drained very well)
- 1⁄4 cup chickpeas (drained)
- 1⁄4 cup feta cheese
- 1⁄4 large onion
- 1⁄4 large bell pepper
- 1⁄3 large tomatoes or 3 cherry tomatoes
- 2 tablespoons plain yogurt
- 1 tablespoon parmesan cheese, grated
- 1 garlic clove
- salt & pepper
- Throw all ingredients into a food processor and blend until smooth.
- Serve on toast, pita bread, as a tortilla wrap or on crackers.
This was very easy to prepare. I planned to serve this as a spread on crackers as part of a snack tray. I found the texture of this salad a little odd for my tastes. (I think it was the garbanzo beans). I did add the suggested Tabasco to spice it up a little. I also added dried parsley flakes to perk it up visually.
I liked the combination of flavors but was not sure of the smooth consistency. I cut up the tomato, onion and pepper, put everything into a blender, and pulsed. Left the lots of small pieces in mix. Lined a half pita with bibb lettuce and this filling. Very tasty but could use some spicing up for my taste.
The flavor of this was not particularly appealing to me. I ate it for lunch two days in a row. I did like it better the second day, chilled, and with lettuce between two pieces of nutty wheat toast - but I suspect I was somewhat covering up the flavor.