YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Tuna Salad with Lemon-Tahini Dressing
A vibrant bowl of pan-seared chickpeas and flaky tuna tossed with crisp cucumber and arugula in a zesty lemon-tahini dressing, topped with toasted sesame seeds.
INGREDIENTS
3.5 oz Canned Tuna (drained)
1/2 cup Canned Chickpeas (rinsed and dried)
1 tbsp Tahini
1 tsp Extra Virgin Olive Oil
2 cups Fresh Arugula
1/2 cup Sliced Cucumber
1 tbsp Fresh Lemon Juice
Pinch of Cumin and Garlic Powder
PREPARATION
Pat the rinsed chickpeas thoroughly dry with a paper towel to ensure they get crispy.
Heat olive oil in a small skillet over medium-high heat and add the chickpeas, seasoning with a pinch of cumin, garlic powder, and salt.
Sauté the chickpeas for 5-7 minutes, shaking the pan occasionally, until they are golden brown and crisp.
In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until the dressing is smooth and pourable.
Place the arugula and sliced cucumbers in a large salad bowl.
Flake the drained tuna over the greens and add the warm, crispy chickpeas.
Drizzle the lemon-tahini dressing over the salad and toss gently to combine before serving.