Tuna and Chickpea Salad Recipe
The tastes in this salad are amazing, It does not taste heavy like a bean salad at all; it tastes light and refreshing. Easily doubled, tripled for a crowd.
Peel and mince the garlic; set aside.
Pit the black olives; set aside.
Wash the lemon and zest it; add the zest to a large bowl, then juice the lemon and add the juice. Finish making the dressing by mixing in as well the oil, paprika, and garlic. Season with some black pepper.
Add the chickpeas, tuna and pitted olives. Stir. You can serve it now, or let flavours marinate in the fridge up to a day ahead. Best served at room temperature.
The longest work part of this recipe is pitting the black olives. If you can pawn that job off on someone else, do it. Tastes even better if made the night before, or early in the morning. Optional: tomato chopped small; any fresh leafy herb you have on the go and want to try.