- 4 tsp olive oil
- 1/2 cup cooked chickpeas
- 2 cups spinach or salad greens
1 (5oz) can Skipjack Wild Tuna, undrained
1 (5oz) can Albacore Wild Tuna, undrained
- Your choice of veggies, for example:
- Cooked beets
- Shredded carrot
- Sliced cucumber
- Cherry tomatoes
- 1/2 cup tahini
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup water
- Salt and pepper, to taste
Heat the olive oil in a small pan and add the cooked chickpeas. sauté until golden brown and chewy.
Place greens in two bowls and top equally with tuna and sautéed chickpeas.
Add the rest of your veggies.
In a small bowl, whisk together the tahini, lemon juice and water until smooth.
Add in salt and pepper to taste and drizzle onto salads (refrigerate any remaining dressing in air-tight container).