I generally take leftovers to work for lunch, but we have been on a toasted turkey and avocado sandwich kick lately (and we have been doing our best to squeeze out an extra evening meal using our leftovers). Knowing that I will soon tire of that easy lunch and that avocados won't be so inexpensive for much longer ($0.49 at Aldi!), I decided to try something new. The origins of this recipe are foggy - I remember reading an article on healthy living that I stumbled upon while I was checking my e-mail one day, seeing a variation of this recipe, copying and pasting it into a doc to check out later, and then forgetting about it for quite a while. When I finally made my own version of it, I vowed to make it at least once a month. It doesn't take much to throw together and then lunch is already ready to go for several days. It is a nice change of pace and makes for a delicious, healthy, and filling mid-day meal.
INGREDIENTS:
- 2 cans (4-5 oz) tuna
- 1 can artichoke hearts - chopped
- ~20 halved grape tomatoes
- 1 can chickpeas
- 1/3 cup chopped red onion
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
DIRECTIONS:
Mix all ingredients in a large bowl. Serve with a whole wheat roll. (This makes about 4 nice-sized servings.)
Difficulty: Easy
Time: ~10-15 minutes
Source: sorta kinda from a recipe on Yahoo!
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