1 6-oz jar tuna in olive oil
1 15-oz. can chickpeas, drained and rinsed
1-1/2 c. cherry tomatoes, halved
6 oz. feta cheese, crumbled
1/2 c. green olives, pitted and chopped
1/2 t. kosher salt
1/4 t. freshly ground black pepper
3 T. fresh lemon juice
1 c. pita chips, broken into 1" pieces
1/4 c. chopped fresh parsley
5 oz. baby arugula
Drain tuna, reserving oil. Flake tuna into 3/4" pieces. Place in a large bowl and add chickpeas, tomatoes, feta, olives, salt, and pepper. Toss gently to combine.
Pour reserved oil from tuna through a fine-mesh strainer into a medium bowl. Whisk in lemon juice until bright yellow and emulsified, about 1 minute. Drizzle over tuna mixture; stir to combine. Gently stir in pita chips and parsley.
Serve over arugula.
Serves 4.
Adapted from Real Simple magazine, April 2023, p. 104.
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