Tuesday, February 23, 2016

Tuna, Chickpeas & Potato Salad

Tuna, Chickpeas & Potato Salad
Tuna salad, potato salad and chickpeas/garbanzo beans individually are among my favourite foods. Here, all three were combined with red and orange rainbow peppers to produce a refreshing salad when it's chilled and served for lunch. The dressing is composed of yogurt, mixed with ranch dressing and the salad is garnished with green onions.

1 (14 oz.) can garbanzo beans, rinsed in several changes of water and drained
1 russet potato, peeled and diced
1 red shallot, diced
1 serrano pepper, diced
1 (6 oz.) can tuna packed in water
4-6 red and orange rainbow peppers
2 stalks green onions
1 (6 oz.) tub Greek yogurt
4 Tbsp. ranch dressing
salt and pepper to taste

  1. Boil diced potatoes for 15 minutes, drain and set aside to cool.
  2. Mix all ingredients together, adjust salt and pepper to taste and refrigerate.
  3. Mound over shredded lettuce and serve with Ritz crackers.

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