I’ve been enjoying this chickpea-tuna salad as part of the salads that I bring to work this week. I love the addition of pickles and rosemary in here and it would be just as delicious if you substituted in capers and minced parsley. Tuna is a perfect lean protein to always keep stocked in your pantry. Not only is it rich in omega 3s, but it is also a good source of niacin, a B vitamin that is believed to maintain HDL (good cholesterol) levels. Hope you’ll enjoy it!

Ingredients:
2 tablespoons lemon juice (about 1 lemon)
1 tablespoon pickle juice
zest of lemon
3 tablespoons olive oil
1 teaspoon dijon mustard
1/2 teaspoon sea salt

1 cup dried chickpeas, soaked overnight and cooked, or a 15.5 ounce can of chickpeas
7 ounce can of tuna, drained and flaked
1 orange or red bell pepper, finely diced
1 cup finely chopped red onion (about 1 small red onion)
½ cup finely chopped pickles
1 teaspoon finely chopped fresh rosemary

Procedure:
1. In a large bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and sea salt.
2. Add remaining ingredients, ensuring dressing is evenly distributed.
3. Enjoy!