Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper

Submitted by Lise P.

"A filling no-cook meal with Mediterranean flavors."

 

• Ready In: 50mins
• Ingredients: 17
• Serves: 4-6

ingredients

• Salad ingredients

• 1 (5 ounce) can tuna in olive oil (canned chicken or salmon can be used instead)
• 1 (15 ounce) can garbanzo beans (also called chickpeas)
• 1 chopped red bell pepper
• 1⁄4 cup chopped red onion (or use Vidalia onion)
• 4 sun-dried tomatoes packed in oil, chopped
• 1⁄4 cup loosely packed sliced pepperoncini pepper, chopped
• 1⁄2 cup chopped cilantro
• 1⁄2 chopped parsley (or use 1 cup chopped parsley if you don't like cilantro)
• 2 tablespoons roasted red peppers, chopped

• Dressing Ingredients

• 3 tablespoons olive oil, I use garlic infused evoo
• 2 tablespoons lemon juice
• 1⁄4 teaspoon lemon, herb spice blend (like McCormack Perfect Pinch Lemon Herb or Mrs. Dash Savory Lemon with Herbs Table Blend)
• 1⁄4 teaspoon dried Mediterranean oregano
• 1⁄4 teaspoon garlic powder (not garlic salt)
• 1⁄4 teaspoon smoked paprika
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon pepper

directions

1. In small bowl, whisk together olive oil, lemon juice, Mediterranean oregano, (pinch or rub dried oregano to release more flavor) lemon herb seasoning, garlic powder, turmeric, paprika and pepper to make the dressing.
2. Put garbanzo beans in colander and rinse well with cold water, let drain. Pat dry with paper towels if needed so the beans are relatively dry.
3. Put the drained & dried beans into a bowl and mix in a quarter of the dressing. Let beans marinate while you prep the other ingredients.
4. Wash the cilantro and parsley, spin dry, and finely chop. (You can use just parsley if you are not a cilantro fan.) Chop the red pepper and red onion. Chop roasted red pepper and peperoncini. Blot the sun dried tomatoes with paper towel to remove excess oil then chop.
5. Drain oil from tuna and discard. Put tuna in mixing bowl and break apart with a fork a little, keeping it slightly chunky. Add the marinated beans and dressing, red pepper, red onion, sun dried tomatoes, roasted red pepper and peperoncini, chopped cilantro and parsley and combine gently. (Don't over-mix.).
6. Mix additional dressing into salad. If you prefer your salads a little more dry you may not want all the dressing. Chill in refrigerator for 30 minutes to meld flavors. Season to taste with more fresh ground black pepper and sea salt and serve.