Tuna, chickpea, persian cucumber, lemon salad (with leftover cauliflower puree)

Hubs said nay to my idea of coffee yogurt with chia seeds for lunch. He wanted something more hearty and I had just seen this recipe on theKitchn which sounded delicious.

But I was being pulled towards tuna and didn’t have red onion. SO! I made it up with that Kitchn salad as my inspiration. The original was surprisingly persian in influence so I had a lot of those ingredients on hand.

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Ingredients:

  • One can of chickpeas
  • One can of tuna
  • Two tablespoons of leftover cauliflower puree
  • Four persian cucumbers
  • Half of a lemon
  • Half of sweet white onion, thinly sliced
  • Balsamic
  • One tablespoon of sumac
  • Half teaspoon of chili powder
  • One tablespoon of pomegranate syrup

In a bowl, put the drained and rinsed chickpeas, the drained tuna, the leftover cauliflower puree, the cut-into-discs cucumber and some salt and pepper.

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Put the thinly sliced onion in a saute pan with half a teaspoon of olive oil and cook on medium low until soft. When soft, add a splash of balsamic and turn the heat down to let them caramelize.

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Once the onions are ready, add in the ingredients that were already mixed and then put in the lemon juice, the sumac, the chili powder and the pomegranate syrup. Mix thoroughly and warm over medium heat to taste. This was REALLY good. Thumbs up from the hubs. Easy to make and healthy!

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