Whoever said tuna salad was boring never tried this twist! The classic tuna salad made new thanks to lemon dressing, farro, and chickpeas. This simple, affordable meal is perfect for make-ahead lunches and easy dinners.
Grated zest of 1 large lemon
5 tablespoons fresh lemon juice (from 2 large lemons)
1/4 cup extra-virgin olive oil
Salt and ground black pepper
1 cup pearled or semi-pearled farro, cooked according to the package directions, then cooled (about 3 cups cooked)
1 3/4 cups cooked or canned no-salt-added chickpeas (if using canned, drain and rinse)
6 1/2 to 7 ounces canned, oil-packed light tuna, flaked (may substitute water-packed light tuna) 1 cup of diced sweet onion
1/4 cup chopped, loosely packed parsley
Whisk together the lemon zest and juice and the oil in a small bowl to form an emulsified dressing. Season with salt and pepper to taste. Combine the cooled farro, chickpeas, tuna, onion, parsley and the lemon dressing in a large bowl. Toss to incorporate. Taste, and adjust the seasoning as needed. For the best flavor, refrigerate for at least 2 hours before serving. Great on whole wheat bread, crackers, or raw veggies!