Chickpea & Tuna Salad
This recipe & these photos come from Parsnips & Pastries. Check out her site for more delicious & nutritious recipes!
INGREDIENTS:
¼ cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
½ Tsp. dried oregano
Salt and pepper, to taste
1 cucumber, diced
1 cup diced roasted red peppers
1 cup grape tomatoes, halved
1 15-oz. can of chickpeas, drained and rinsed
1 Tbsp. capers
½ cup sliced kalamata olives
2 5-oz. cans albacore tuna
½ cup crumbled feta
¼ cup chopped fresh basil
¼ cup toasted slivered almonds
Romaine or butter lettuce, for serving
DIRECTIONS:
1. Combine olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper in a mason jar or bowl. Shake or whisk thoroughly until combined and set aside.
2. In a large bowl, toss together diced cucumber, roasted red peppers, grape tomatoes, chickpeas, capers, and kalamata olives.
3. Gently fold in tuna, feta, and fresh basil. Give the dressing another shake/whisk and pour over the salad. Mix everything together until combined.
4. Serve tuna salad over lettuce and top with a tbsp. of toasted slivered almonds for crunch. Enjoy!
Tuna is rich in vitamin D and omega-3 fatty acids that support healthy sleep cycles, decrease inflammation, and increase serotonin production. Leafy greens and lettuce contain relaxation-promoting lactucarium, while almonds are an excellent source of magnesium, shown to improve insomnia and reduce inflammation.
