We love how arugula pairs with this fresh tuna salad. You can stir 2 cups shredded arugula into the salad and serve it on crackers.
Makes 4 cups
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1 (12-oz.) aluminum foil pouch light tuna chunks in water
1 (15-oz.) can chickpeas, rinsed and drained
1/3 cup chopped pitted kalamata olives
1/4 cup olive oil
1 shallot, finely chopped
1 tablespoon drained capers, chopped
2 teaspoons grated lemon rind
1 to 2 Tbsp. fresh lemon juice
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Assorted flatbread or pita wedges
Prep: 20 Minutes
1. Stir together first 12 ingredients in a large bowl. Cover and chill until ready to serve. Serve with flatbread, arugula, and feta.
Note: For testing purposes only, we used StarKist Flavor Fresh Pouch Chunk Light Tuna In Water.