As part of the “Frugal Food Series: Tuna” Kaci left this recipe in the comments:
When the house is to hot to cook, this protein powerhouse salad, served with a loaf of French bread, will get you through a long summer night.
Tuna and Chick Pea Salad
1 can chick peas, rained and rinsed. (Cook from dry beans to save even more money.)
1/3 cup finely chopped onion
1 stalk celery, finely chopped
1 teaspoon dried dillweed
2 tablespoons finely chopped parsley
2 tablespoons red wine vinegar
1/3 cup olive or vegetable oil
1/8 teaspoon salt
Pinch of black pepper
1 can (6 oz) tuna, drained
2 small tomatoes, chopped
Lettuce leaves
In a large serving bowl, combine the chickpeas, onions, celery, garlic, dillweed, and parsley. Add the vinegar, oil, salt, and pepper. Toss to blend. Break up tuna into chunks and ad, with the tomatoes, to the salad. Toss gently to blend. Serve on a bed of lettuce leaves.
