Chickpea and Albacore Tuna Salad

Look toward the summer and dream of something light, delicious, and healthy! If you need a cold dish either as a main or as a side for a barbecue, this quick and affordable salad is sure to be a refreshing hit. Simple flavors and an even simpler dressing make this a satisfying meal. If serving as a main course, make sure to have something like hard rolls or even bruschetta on hand to make sure everyone at the table will be pleasantly full at the end of the meal.

Chickpea and Albacore Tuna Salad

2 (5 - 6 oz.) cans albacore tuna in water, drained

14 oz. chickpeas, drained and rinsed

2 cloves garlic, minced

1/3 cup red onion, sliced in crescents

2 tbsp. extra virgin olive oil (plus extra for serving)

1 tsp. red wine vinegar

5 - 6 fresh basil leaves, julienned

Sea salt and freshly ground black pepper, to taste

Parmesan cheese, in shaved slices or freshly grated

Lemon wedges, for serving

Salad greens, for serving

In a medium bowl, flake the tuna apart with a fork.  Toss with the beans, garlic and onion.

Add the olive oil, vinegar and basil.  Toss well.  Season with salt and pepper to taste.  Refrigerate for at least 1 hour to allow the flavors to meld.

Create a bed of salad greens on each plate, top with the tuna and chickpea mixture, and add shaved or grated Parmesan on top.  Serve with a lemon wedge and additional olive oil for drizzling.

This tastes best when eaten the same day.

Serves 3 - 4