Chickpea salad with tuna, feta and red peppers

 

This recipe is a good choice now that we're back in soup and a salad mode. You can make it well ahead, so it's quick to get on the table between meetings. OK, really between my meetings and Dave's workouts.

Chickpea salad with tuna
From Better Homes & Gardens August 2020

Ingredients
¼ cup lemon juice
¼ cup olive oil
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon pepper
2 (15-ounce) cans chickpeas, drained
4 green onions cut into 1-inch pieces
½ cup chopped roasted red peppers
½ cup chopped fresh flat-leaf parsley
1 (12-ounce can) oil-packed tuna, drained
½ cup crumbled feta

Method
Combine lemon juice, olive oil, garlic, cumin, salt and pepper in a large bowl. Add chickpeas, green onions, roasted peppers and parsley. Let mixture stand at room temperature for 15 minutes. Add tuna and feta and serve, or chill in the refrigerator until ready to serve. The recipe says it serves 6, which seems reasonably accurate.

Rating: If you like cumin, you'll probably like this salad, since it stands out among the other flavors. Very substantial salad, with bright flavors. Points for the Italian flag color effect.