Youre just 15 minutes away from a vibrant protein-packed salad.
Repurposing the oil from the jar is a brilliant way to get more bang for your buck.
Serve the mixture over peppery arugula for a salad we predict you’ll keep on heavy rotation.
Photo:Greg DuPree
This recipe was developed by Melissa Gray.
Place in a large bowl and add chickpeas, tomatoes, cheese, olives, salt, and pepper.
Toss gently to combine.
Pour reserved oil from tuna through a fine-mesh strainer into a medium bowl.
Whisk in lemon juice until bright yellow and emulsified, about 1 minute.
Drizzle over tuna mixture; stir to combine.
Gently stir in pita chips and, if using, parsley.
