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Chickpea Tuna Salad
Ingredients
  • subheading: For the Chickpea Tuna Salad:
  • ½ small red onion thinly sliced, about ½ cup
  • 1 (15-ounce) can reduced sodium chickpeas rinsed and drained
  • 1 pint cherry or grape tomatoes halved
  • 1  large, seedless English cucumber halved lengthwise and cut into ¼-inch slices (I leave the peel on)
  • 1 red bell pepper cored and cut into ¼ inch strips, then cut into halves (or thirds if very long)
  • 12 ounces solid pack albacore tuna in water wild caught if possible
  • 3 cups arugula
  • ¼  cup parsley finely chopped
  • ¼ cup feta cheese
  • subheading: For the Dressing:
  • ¼ cup freshly squeezed lemon juice from about 1 large lemon
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
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