Tuna and Roasted Chickpea Arugula Salad

Sounds kind of like a weird combo, right? It gets weirder. This amazing, protein-packed dish also contains quinoa, asparagus, avocado and cucumber, and is topped with a light balsamic lemon vinaigrette. And yes, maybe this combo stemmed from the fact that I had some roasted asparagus and chickpeas already made, and I realllllyyy didn’t want to go to the store… but it turned out amazing which is why I have to share it with you.

I used to be sort of a VERY picky eater when I was a child. I honestly do not know how my mom dealt with me (sorry mom!!). No foods could touch.. not to mention I would not eat a single fruit or vegetable unless it was Green Giant green beans from the can. However, I surprisingly always liked tuna. Granted I would only eat it on an english muffin and I had to watch it be made…. but that’s not the point.

Point is, despite having grown out of my picky eating phase (thank goodness!), canned tuna will always remain a staple in my pantry. Why? Because it is a fantastic source of protein and omega-3 fatty acids, is low calorie, and can be kept in your pantry to be used for a quick, easy, and healthy meal whenever needed!

For the lightly roasted asparagus: spread out asparagus on a baking sheet and lightly drizzle with olive oil, add a dash of ground black pepper and garlic salt, and toss to coat well; bake at 450 for approximately 10-12 minutes, flipping halfway through.

For the roasted chickpeas:

1. Drain and rinse and then DRY WELL with paper towels.

2. Spread out on baking sheet and mist with olive oil. **Do not put so much that they are wet with oil**

3. Season with paprika, cumin, and salt and pepper–toss to coat.

4. Place in a **COOL OVEN**. Turn temperature to 450 degrees and roast for 20-30 minutes, stirring halfway through. **If you want them even crispier, leave in longer until desired crispness is reached**

Salad Dressing: Whisk together 1 T olive oil, 1.5 T lemon juice, 1 T balsamic vinaigrette, 1 tsp dijon mustard, and a pinch of sea salt and freshly ground black pepper.

To assemble:

1. Place a bed of arugula onto each plate (~1 cup each).

2. Add avocado (sliced, 1/4 avocado each), roasted asparagus, and shaved cucumbers.

3. Add cooked quinoa (~1/4 cup each) and roasted chickpeas (~1/2 cup).

4. Add ~1/2 can oil-packed tuna (drained) to each.

5. Drizzle half the dressing onto each salad and top with more fresh ground black pepper or some feta cheese if desired!