This fresh take on tuna salad has garbanzo beans, veggies and a lemony vinaigrette dressing.
2/3 cup California walnuts, coarsely chopped
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper
2 (5-oz.) cans water packed chunk tuna
1 (15.5-oz.) can garbanzo beans, rinsed and drained
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
2 heads little gem lettuce, shredded*
Salt and pepper to taste (optional)
*May substitute 4 cups shredded romaine hearts.
Place walnuts, onion, bell pepper, parsley, tuna and garbanzo beans in a large bowl and mix lightly.
Whisk together lemon juice and olive oil and drizzle over salad; stir lightly to coat ingredients with dressing. Season with salt and pepper, if desired.
Place lettuce on a platter or divide between 8 salad bowls. Top with equal amounts of salad.
This better-for-you tuna salad with celery, apples and crunchy walnuts is flavored with an herby green goddess dressing and wrapped in spinach tortillas.
This vegan cake has great flavor and texture similar to a crab cake. Serve with a fresh walnut romesco sauce as a main dish or appetizer, or serve as a salad or sandwich.
This traditional tuna casserole is made from scratch using wholesome ingredients and is topped off with an unexpected crunchy walnut topping
