Tuna Salad With Crispy Chickpeas
Tuna Salad with Crispy Chickpeas
Ingredients
1 15-oz can chickpeas, rinse, patted dry
2 Tbsp. extra virgin olive oil
1 small shallot, finely chopped
2 Tbsp. mayonnaise (optional)
1 5-oz can water-packed tuna, drained
3 red endive, halved crosswise, leaves separated
Ā½ cup parsley leaves
salt and pepper to taste
drizzle Dress It Up Dressing Champagne vinaigrette
Directions
Heat 2Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6ā8 minutes. Season with salt and let cool.
Break up tuna with a fork (optional add mayonnaise). Add chickpeas, endive, and parsley.
Drizzle with Champagne vinaigrette and enjoy!
Stepping up the tuna salad game today!
This tuna salad will have you watching the clock for an acceptable time to break out your lunch and dive in! š
We elevated this salad with crispy chickpeas, shallot, endive, and of course the dressing to tie it all together, Champagne vinaigrette. This dressing pairs perfectly with any fish, but we love it here as a mild and mellow flavor that is delicate, but difficult to ignore.