Chickpea Tuna Salad | Mount Carmel Health System

Ingredients

• ½ cup thinly sliced red onion
• 1 15 oz can chickpeas, drained and rinsed well
• 1 pint cherry or grape tomatoes, halved
• 1 large seedless English cucumber, halved lengthwise and cut into ¼-inch slices
• 1 red bell pepper, finely diced
• 1 12 oz can solid white albacore tuna in water
• 3 cups arugula
• ¼ cup parsley, finely chopped
• ¼ cup feta cheese
• ¼ cup freshly squeezed lemon juice from about 1 large lemon
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced (about 2 teaspoons)
• ⅛ teaspoon salt
• ½ teaspoon ground black pepper