Dairy-Free White Bean Lemon Tuna Salad
makes 8 servings (1/2 cup each)
1 yellow pepper, finely diced
1/2 cup red onion, finely diced and soaked in water for 5 minutes
zest and juice of 1 lemon
1/4 cup finely diced sundried tomato
15 oz can of chickpeas, drained and rinsed
15 oz can of cannellini beans, drained and rinsed
1 tablespoon of finely chopped flat leaf parsley
1 can chunk light tuna in oil, drained (use an additional can for a more bold tuna flavor)
a drizzle or two of olive oil
salt and pepper to taste
Drain your onions after soaking for five minutes. Combine all of your ingredients in a large bowl, gently, until well combined. Season with salt and pepper to taste. Refrigerate and serve cold.
(nutrition calculated at 1/2 cup serving size, and should be regarded as an estimate.)
