Wild Planet Power Tuna Salad

Recipe - Dearborn Market

Prep Time15 Minutes

Servings2

Ingredients

4 tbs Olive Oil

1/2 cup Cooked Chickpeas

2 cups spinach or salad greens

1 (5 oz) can Albacore Wild Tuna, undrained

Cooked beets

1/2 cup tahini

1/2 cup freshly squeezed lemon juice

1/2 cup water

Salt, to taste

Shredded carrot

Sliced cucumber

Cherry tomatoes

Avocado

pepper, to taste

Directions

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).

15 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

4 tbs Olive Oil

Colavita The Essential Olive Oil, 25.5 fl oz

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$19.49$0.76/fl oz

1/2 cup Cooked Chickpeas

Wholesome Pantry Organic Garbanzo Beans, 15.5 oz

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$1.79$0.12/oz

2 cups spinach or salad greens

Bowl & Basket Spring Mix, 5 oz

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$2.99$0.60/oz

1 (5 oz) can Albacore Wild Tuna, undrained

StarKist Chunk Light Tuna in Water, 5 oz

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$1.49$0.30/oz

Cooked beets

Beets 1 Bunch, 1 each

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$3.99

1/2 cup tahini

Roland Tahini, 16 oz

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$8.79$0.55/oz

1/2 cup freshly squeezed lemon juice

Lemon 1 ct, 1 each

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$0.60

1/2 cup water

Bowl & Basket Spring Water, 16.9 fl oz, 24 count

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$4.49$0.01/fl oz

Salt, to taste

Morton Salt, Plain, 26 Ounce

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$2.29$0.09/oz

Shredded carrot

Bowl & Basket Baby Carrots, 8 oz

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$3.99$0.50/oz

Sliced cucumber

Fresh Cucumber, 1 each

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$0.99

Cherry tomatoes

Wholesome Pantry Organic Grape Tomatoes, 1 pint

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$4.99$4.99/pt

Avocado

Organic Hass Avocado, 1 each

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$2.50

pepper, to taste

McCormick Pure Ground Black Pepper, 1.5 oz

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$2.49$1.66/oz

Directions

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).