Not sure why this photo is practically sideways, or why I can't see all that much tuna in it, but this is in fact a wonderful summer salad. It's nice and filling and is quite substantial enough as a lunch meal in a bowl kind of a deal. I was completely inspired by this food blogger's Mediterranean tuna and chickpea salad (especially since I had chickpeas and tuna sitting in the pantry).
1 15 oz can of chickpeas
2 5 oz can albacore tuna
1 bell pepper, chopped
1 cup orzo, uncooked
1/4 c toasted pine nuts
dressing
1 T mayo
1 T mustard
1 t cilantro chutney
1 T olive oil
1 T while balsamic vinegar
1 t paprika
salt, pepper
Toss together tuna, chickpeas, pine nuts and bell pepper into a bowl. Boil orzo and drain. Whisk together dressing, pour and toss. This sits well for a few days in the fridge.
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