Garbanzo Bean Salad With Tuna And Creamy Lemon Dressing Recipes

Steps:

• In a large bowl, whisk lemon juice, minced garlic, Italian seasoning and the olive oil together.
• Carefully add the tuna, garbanzo beans, red bell pepper, olives, celery, parsley, and capers.
• Mix together gently and refrigerate until ready to serve.

Steps:

• Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
• Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

Steps:

• Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
• In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
• Pour the dressing over the salad.
• Season salad to taste with salt and pepper.
• Toss to blend.
• The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think).
• Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.

Steps:

• In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
• Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
• Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

Steps:

• In small bowl, whisk together olive oil, lemon juice, Mediterranean oregano, (pinch or rub dried oregano to release more flavor) lemon herb seasoning, garlic powder, turmeric, paprika and pepper to make the dressing.
• Put garbanzo beans in colander and rinse well with cold water, let drain. Pat dry with paper towels if needed so the beans are relatively dry.
• Put the drained & dried beans into a bowl and mix in a quarter of the dressing. Let beans marinate while you prep the other ingredients.
• Wash the cilantro and parsley, spin dry, and finely chop. (You can use just parsley if you are not a cilantro fan.) Chop the red pepper and red onion. Chop roasted red pepper and peperoncini. Blot the sun dried tomatoes with paper towel to remove excess oil then chop.
• Drain oil from tuna and discard. Put tuna in mixing bowl and break apart with a fork a little, keeping it slightly chunky. Add the marinated beans and dressing, red pepper, red onion, sun dried tomatoes, roasted red pepper and peperoncini, chopped cilantro and parsley and combine gently. (Don't over-mix.).
• Mix additional dressing into salad. If you prefer your salads a little more dry you may not want all the dressing. Chill in refrigerator for 30 minutes to meld flavors. Season to taste with more fresh ground black pepper and sea salt and serve.

Steps:

• In a large bowl, combine salad ingredients.
• In a small bowl, combine dressing ingredients.
• Pour dressing over salad. Serve at room temperature or chilled.