1/3 cup green olives with pimentos, drained and sliced (or kalamatas or 1 tbsp capers)
1/4 cup cilantro or flat-leaf parsley, chopped
1 tsp dried thyme
1/4 cup feta, crumbled, Parmesan-reggiano or manchego cheese, shredded
1/3 cup dried cranberries or cherries
5-10 ounces of tuna, drained
baby spinach and/or rice-optional
After trying several chickpea-based light recipes and being not completely satisfied, I decided to create my own. This recipe incorporates many of my favorite salad toppings and is an easy and healthy lunch, side, or main dish.