Garbanzo and Tuna Salad With Cilantro, Parsley and Red Pepper

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.).
  • 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.
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