stuff lately...

ITALIAN TUNA + CHICKPEA SALAD

• 3 tablespoons extra virgin olive oil
• Zest of ½ lemon
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons red wine vinegar
• 8 ounces tuna packed in olive oil. drained
• 14 ounce can chickpeas
• 2 tablespoons finely diced red onion
• 2 tablespoons finely chopped Italian parsley
• 3 scallions, white and light green parts only, thinly sliced
• 1 ounce arugula (about 1 handful), finely chopped
• Coarse sea salt
• Freshly ground black pepper

INSTRUCTIONS

1. Whisk the olive oil, lemon zest, lemon juice, and red wine vinegar together in a large mixing bowl.
2. Add the remaining ingredients and season to taste with salt and pepper.