Ange6012
Veteran Contributor
- Surgery
- Gastric bypass: lapband revision
- Date
- 5/23/2022
- Start Weight
- 243 lbs
- Goal Weight
- 150 lbs
- Currently
- 243 lbs
- Progress
- 0%
Tuna chickpea salad (inspired by Lydia's version)
Serves 4
Ingredients
4 LARGE EGGS, hard boiled
3 TABLESPOONS lemon juice
SALT AND PEPPER
1/3 CUP OLIVE OIL
2 (15.5 OUNCE) CAN CHICKPEAS, RINSED AND DRAINED
1 RED ONION, THINLY SLICED
4 STALKS CELERY, THINLY SLICED ON THE BIAS, PLUS 1/2 CUP INNER CELERY LEAVES
3/4 CUP Queen OLIVES, PITTED AND TORN INTO ROUGH CHUNKS
2 7 OUNCE cans of tuna
Put the eggs in a small saucepan with water to cover. Bring to a simmer. Reduce the heat to the lowest setting and let the eggs sit for 10 minutes. Transfer to an ice bath to cool. Peel and cut eggs into chunks. Put the lemon juice in a large, shallow serving bowl. Season with salt and pepper. Whisk in the olive oil to make a smooth dressing. Add the chickpeas, red onion, celery and olives. Toss to coat in the dressing. Add the eggs, and break the tuna in large chunks and toss gently as so not to break it up.
Serves 4
Ingredients
4 LARGE EGGS, hard boiled
3 TABLESPOONS lemon juice
SALT AND PEPPER
1/3 CUP OLIVE OIL
2 (15.5 OUNCE) CAN CHICKPEAS, RINSED AND DRAINED
1 RED ONION, THINLY SLICED
4 STALKS CELERY, THINLY SLICED ON THE BIAS, PLUS 1/2 CUP INNER CELERY LEAVES
3/4 CUP Queen OLIVES, PITTED AND TORN INTO ROUGH CHUNKS
2 7 OUNCE cans of tuna
Put the eggs in a small saucepan with water to cover. Bring to a simmer. Reduce the heat to the lowest setting and let the eggs sit for 10 minutes. Transfer to an ice bath to cool. Peel and cut eggs into chunks. Put the lemon juice in a large, shallow serving bowl. Season with salt and pepper. Whisk in the olive oil to make a smooth dressing. Add the chickpeas, red onion, celery and olives. Toss to coat in the dressing. Add the eggs, and break the tuna in large chunks and toss gently as so not to break it up.
