You know what’s cool about this recipe?
It could be the fact that it takes less than 10 minutes to throw together. It could be the fact that it’s craveable, meaning since making it the first time, I can’t stop thinking about making it and eating it again. Or maybe it’s the fact that it’s SO yummy you don’t even know it’s insanely good for you. It could also be that it’s so simple it really doesn’t even require a recipe. Okay so maybe it’s the fact that it’s all four of those things, making it a completely stellar recipe in my book.
Basically I’m telling you that whatever is important to you in a recipe, whether it’s ease, simplicity, deliciousness or nutritiousness (is that a word?), this recipe HAS IT ALL.
It’s just a few basic things that just work really well together: chickpeas, albacore tuna, cucumbers, cherry tomatoes, Greek olives (nomnomnom) and a red wine vinegar & oregano dressing you’ll wanna put on everything. You have my word.
I also realize it’s the new year (2018 WHAT?!) and everyone is looking for new and healthy recipes to help them get back on track, and I’m here for ya – just peruse my endless library of super delicious things – but I honestly hope this is a recipe you’ll also be searching for this spring, summer, fall, and so on. I hope it becomes a back pocket recipe that you whip up when you have 30 seconds to make lunch or dinner and need to use up or rely on pantry items and those tomatoes that might go bad in a few days.
It’s seriously one of those.
Also, don’t you just think this bowl is beautiful? I kinda wanna stare at it for days on end. Okay, no one really has time for that, but you get what I’m sayin’.
Enjoy, friends. I hope you’re having the best ever start to a new year.
Now let’s eat.
- 1 Tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- 3 Tbsp. olive oil
- 1 tsp. dried oregano leaves
- Pinch coarse salt and ground black pepper
- 1 (15 oz.) can chickpeas, rinsed and drained
- 2 (2.6 oz.) pouches albacore white tuna
- ½ pt. cherry tomatoes, halved
- ½ English cucumber, diced
- 1 cup Greek olives
- 1 cup marinated artichoke hearts, drained (optional)
- In a medium mixing bowl, whisk together vinegar, Dijon mustard, olive oil, oregano, salt and pepper. Stir in chickpeas, tuna, tomatoes, cucumber, olives and artichokes. Taste and adjust seasoning, if necessary.