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Friday, February 4, 2011

Slow Carb Chickpea and Tuna Salad

This recipe is simple and quick to make, and is perfect for a slow carb lunch when you don't have a lot of time in the morning to prepare it.  The tuna provides the protein, and the chickpeas provide the slow carbs.  This recipe is enough for two bowls, so if you split it for two people there is no risk of overdoing the meal size.

  • 1 can chickpeas
  • 1 can tuna
  • 1-2 slices of medium onion
  • white wine vinegar
  • olive oil
  • salt
  • pepper
  • parsley
  1. Open a can of chickpeas, and rinse them well.  Add to a medium sized mixing bowl.
  2. Open a can of tuna, and add it to the chick peas.
  3. Cut 1-2 slices of medium onion, chop into small pieces, and add to the mixture.
  4. Add parsley, salt and pepper to taste, and mix well.
  5. To serve (or ahead of time, if required), add a drizzle of olive oil and vinegar.  The vinegar makes the meal, so add enough to taste it!  Mix it up to coat well.
  6. Serve chilled or warmed, however you prefer!
Recommendations and options:
An option is to also add 1 or 2 sliced hard-boiled eggs to the mixture.  Tastes great, adds extra protein, and still adheres to a slow carb diet.  Also sticking with the diet, you could add grated carrots or black olives.
An option that deviates from the slow carb diet is to add 1 or 2 boiled, diced potatoes.
Of course, having boiled potatoes and hard-boiled eggs requires additional time to prepare, so I usually just stick with the basic recipe.  However you make it, it tastes delicious.

1 comment:

  1. Yums! Try it was sauerkraut instead of onion :)