I’m only a little embarrassed to admit that the inspiration for this salad was one of those fliers they have near the door at Whole Foods. I know it’s not all that creative or unusual, but what can I say, sometimes I just need a little push to think outside my narrow little box. I’ve always made tuna salad pretty much as I had it growing up, with canned tuna, mayonnaise, relish, salt and pepper, and maybe a little celery if I have it. Which is all well and good, but with all that mayo, it’s not very good for you. This is a healthier alternative which, when served over some nice leafy greens, makes for a pretty balanced meal. It’s great after a hot or long day, when you don’t feel like spending too much time in the kitchen, and we keep all the ingredients for it on hand. We don’t really have a set recipe and it varies every time we make it, but here’s the gist of it.

Tuna Salad with Chickpeas

2 6 oz. cans of tuna, drained
1 can of garbanzo beans (chickpeas), drained and rinsed
1/3 onion, chopped
juice from half a lemon
~1/3 c olive oil
a few generous glugs balsamic vinegar
salt and pepper

Mix together tuna, chickpeas, onion, and salt and pepper. Whisk together remaining ingredients. Add dressing a little bit at a time until you are satisfied with the dressing/salad ratio.

Possible variations/additions:
some chopped herbs (We added parsley this time. Rosemary is also good.)
zest from one lemon (Also added this time.)
capers or olives
barely cooked carrots
barely cooked or raw green beans
white beans instead of chickpeas