Tuna Garbanzo Salad


TunaGarbanzoSalad

Looking for a healthy lunch option that will keep you full and satisfied? Well I created the perfect one. It has such great flavor you will want to eat the whole thing. Between the tuna and the garbanzo beans you will not be hungry after eating this because both are packed with protein. Plus Garbanzo beans are a great source of fiber. I also have this fight between eating well and enjoying a great food. I think this recipe not only tastes good but it good for ya!

Tuna Garbanzo Salad

1 can of tuna {I used tuna in olive oil} drained

1 can of garbanzo beans rinsed and drained

1-2 tsp of capers

1-2 Tbps of kalamata olives sliced

I Roma tomato

½ lime juice

Salt and pepper

Olive oil

I could tell you that it was really hard to put this together but it truly is a throw it all in and stir. But what I did before I threw it all in is some minor prep work. I took the tomato cut it into four pieces and spooned out the seeds and then cut it into pieces. Then I threw the tuna, garbanzo beans, capers, olives and tomato into the bowl. Stir it all together, squeeze the ½ lime over the bowl to add the juice and then add a splash of olive oil. Taste then add salt and pepper to taste. You will get the vinegar from the kalamata olives so no need to add vinegar. Watch the salt because the capers and olives have enough salt. I used very little salt.

 

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Garbanzo Bean Crunch


Edited Garbanzo Bean Crunch

Here is one of my favorite healthy snacks.  Now I won’t lie it takes patience but after you taste them you will understand why I take the time to make them.  Garbanzo beans are so healthy for you.  They are rich in fiber and a great source of protein.  Because of that they will  keep you full between meals. So because I am trying to lose some weight and over all be a little healthier these are great snack.

So the patience part is rinsing the beans and shelling them. I take two cans of garbanzo beans rinse them and drain them. Drop them on a dry towel and fold over the ends and rub the beans dry. This will release some of the shells but you will have to take each one and take the shell off by rubbing the bean until it comes off. This is important because if you leave the shell on it will just steam the bean. With the shell off the heat will roast the bean.  So while you are doing this step preheat your oven to 425°.

Garbanzo Bean peeling

You will have a stack of shells by the time you are done.

garbanzo bean peelings

Once you are finishing shelling the beans put them on a cookie sheet. I use a silpat so that they will not stick to the pan. Pour olive oil over the beans until they are well coated. Sprinkle paprika over them until coated. Then sprinkle sea salt over top. Now I must tell you there are so many different ways of making Roasted Garbanzo beans. Try using your favorite spices. I love them just with sea salt or try them with lime and cilantro. Once you have the basics down play with different spices or maybe flavored oil.

garbanzo bean prepped Garbanzo bean close up

Now I don’t set a timer but I can tell you don’t walk away from this. I check mine every 5 minutes. After ten I take out and shake the pan a little to move them around.  Then I keep an eye on them when they are dark golden brown I take one out and try to see if it is still soft in the center. Put them back in if they are still soft. Give them a few more minutes.

Edited Garbanzo Bean Crunch

So instead of chips or ice cream try these out for a healthy snack.