Garbanzo/Chickpea and tuna salad
By: Layla Pujol
Posted on: June 23, 2014
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Tapas are small, bite-sized appetizers that are perfect for warm summer days when you don’t want to spend a lot of time cooking a big meal. I love serving a selection of small bites like these when we have friends over. Our family also really enjoys having what we call an appetizer or tapas dinner; we essentially share several appetizers instead of having a full regular meal. The kids love it, they like trying several small bites of different food.
All the preparation and cooking for these tasty tapas or small bites can be done ahead of time. It removes the stressful part of entertaining when all you have to do is pull out prepped dishes, assemble and add last minute touches. Tapas are also very customizable and easy to adapt to your food preferences. For example, you can easily leave the tuna fish out of the garbanzo salad for a vegetarian option. I used the garbanzo salad as a topping for the garlic herb waffle toasts. For a regular meal, you can serve each person an entire garlic toast waffle topped with the salad. For a smaller tasting size bite, you can cut each waffle into quarters and then top with a spoonful of the salad. I also served the garbanzo tuna salad with the Fire-Roasted Veggie crackers.
Ingredients1 (15 oz.) can of cooked garbanzos or chickpeas, 1 (5oz) can of tuna fish, ½ medium sized red onion, diced, 2 medium sized ripe tomatoes, diced, 1 avocado, peeled, pitted and diced, Juice from 1 large lemon, about ¼ cup, 3-4 tablespoons of olive oil, 1 teaspoon of yellow mustard, 2 tablespoons of finely chopped cilantro, Salt and pepper to taste, To serve:, Fire Roasted Veggie Crackers, or garlic herb waffle toast,
Combine all the ingredients in a large bowl, mix well and chill for at least an hour before serving.
Serve on top of garlic herb waffle toasts or with crackers.