I know I’ve said this before, but it’s time to say it again: necessity is the mother of invention. This Tuna Garbanzo Bean and Sumac Salad recipe is something that I invented when I absolutely thought I had nothing to eat in the house. What I did have was a couple of cans of Costco tuna, waaay up in my pantry along with a can of garbanzo beans. And in my fridge, I found wilted dill and parsley from last week’s Passover cooking class. I had a couple of lemons, because if I don’t have lemons, then I’m really a slacker. And truth be told, the only reason I had red cabbage was because InstaCart delivered the wrong thing.
But there’s nothing I would change about this salad, and I think it’s perfect for a potluck, a buffet, or a family-style lunch. Or to feed your employees while you work (which is why it was so urgent that I found something to eat in my house.)
If you’ve never zested a lemon, you can do it with a microplane. It adds a pop of Italian summer to the salad. Sumac is a Middle Eastern spice that has a tangy taste that’s delicious on all kinds of salads. Good to keep in the house. And there you have it!
Tuna Garbanzo Bean and Sumac Salad
- 1 can of organic garbanzo beans
- 2 7oz cans of olive oil packed tuna (I get Italian tuna from Costco)
- 1 large cucumber, peeled and roughly chopped
- 1/8 cup of fresh dill, chopped
- 1/8 cup of fresh Italian parsley, chopped
- a handful of red cabbage, chopped VERY THINLY
- juice and zest of 2 lemons
- 1/2 cup of olive oil
- 2 tablespoons of sumac
- salt & freshly ground pepper to taste – the amount of salt you need will depend on whether or not your beans are salted, and how salty your tuna is.
1. Put it all together in a large bowl, and mix thoroughly!
