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Marinated Chickpeas with Tuna
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Description
A bright, vinegary salad full of protein and perfect for a picnic.
Ingredients
- 2 Tablespoons Red Wine Vinegar
- ¼ cups Olive Oil
- 2 cloves Garlic, Minced
- 1 teaspoon Dried Parsley
- Salt And Pepper
- 1 can (15 Oz. Size) Chickpeas, Drained.
- 2 Carrots, Julienne
- 2 Tablespoons Red Onion, Minced
- 8 Cherry Tomatoes, Halved
- 1 can (5 Oz. Size) Tuna, Drained
- Baby Spinach, For Serving
Preparation
Whisk together the vinegar, olive oil, garlic, parsley, salt and pepper. Toss in the rinsed chickpeas and vegetables. Refrigerate for four hours, shaking occasionally. Just before serving, stir in the tuna. Eat with fresh spinach.
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