Chickpea Tuna Salad with Green Olives

Ingredients:

• 1 19 oz can chickpeas, drained and rinsed: Provides a protein-rich and fiber-filled base, acting as a vegetarian substitute for some of the tuna.
• 2 tins tuna (sustainable skipjack): Adds protein and a distinct tuna flavor.
• 1 celery stalk, chopped: Adds a crunchy texture and fresh flavor.
• ½ cup green olives, smashed: Adds a salty, briny flavor.
• Flat leaf parsley, about 4 sprigs, chopped: Adds a fresh, herbaceous note.
• 1 tablespoon extra-virgin olive oil: Adds richness and flavor.
• Juice of one lemon: Adds brightness and acidity.
• Coarse sea salt and freshly ground black pepper: To season the salad.

Instructions:

1. Combine Ingredients:
   • Add the drained and rinsed chickpeas, tuna, chopped celery, smashed green olives, and chopped parsley to a medium-sized bowl.
2. Mix:
   • Stir all ingredients together until well combined.
3. Season:
   • Add the olive oil and lemon juice.
   • Season with coarse sea salt and freshly ground black pepper to taste.
4. Adjust:
   • Taste and adjust seasonings as needed.
5. Serve:
   • Serve with toasted crusty bread.

Notes:

• Storage: Leftover chickpea tuna salad will keep well in an airtight container in the refrigerator for up to 5 days.
• Variations:
  • Add chopped red onion or shallots for extra flavor.
  • Incorporate other herbs like dill or chives.
  • Add a tablespoon of mayonnaise or Greek yogurt for a creamier texture.
  • A dash of hot sauce or red pepper flakes can provide a spicy kick.
  • Add some capers for extra brine.
  • This salad makes a great filling for sandwiches or wraps.