So this was the plan. A few days ago, when it actually felt like spring, I made a tasty, healthy and refreshing dish that I just couldn’t wait to share with you. I put it off for a bit so I could get some other posts up, then it happened.
Winter came back.
While we haven’t fared as badly as those getting snow, it is in the 30s and misty here. It might as well be blizzard conditions as far as I’m concerned.
It is as if my body was so excited for spring that the few days of 70s we had, it rapidly adapted. Now I have no tolerance. My husband and I even wimped out on our outdoor runs yesterday and waited until we could make it to the warm and toasty gym today.
I’m more than willing to attribute a good mood to sunshine, but I don’t like to blame a bad one on the cold, gloomy weather. I’ve been trying everything to maintain my positive spring attitude.
I did yoga yesterday for enlightenment. I slapped on some coconut lotion to remind me of the beach. We had salad last night for dinner.
Nothing.
Sadly, I’ll just curl up in a blanket and hope the kale, berries and herbs toughen up and hang in there.
So while this salad did nothing for helping me hold onto spring, maybe it will help you quicken its return.
Lemon Tuna and Chickpea Salad
1 ½ cups cooked chickpeas, rinsed and drained
1 can albacore tuna, drained
2 green onions, sliced
½ cup mild banana pepper rings
Juice and zest of one lemon
1 tbsp olive oil
Salt and pepper to taste
Place all ingredients in a medium size bowl and toss to coat everything with olive oil and lemon juice and break up the tuna. Garnish with more banana pepper rings or green onions if desired. Serves 2.
This post has been submitted to Souper Sundays at the Kahakai Kitchen.
Yum this dish looks delicious! I feel the same way I made all of these springy recipes and went to post them and its sleeting outside boo!
Winter came back here too … hoping it doesn’t stay long, as it’s already worn out its welcome!
This dish looks delicious, I love chickpeas.
Sigh. Not gonna lie, the cold weather is getting me down as well. I felt like the 70 degrees and warmth and sunniness was going to be just what I needed to keep me back into happiness. Apparently I need to wait a bit longer. This salad seems like it tastes a bit like sunshine though! A definite bright spot in an otherwise frigid day!
Oh man I want to be eating that out on the patio on a nice warm summer day…if only the snow would melt!
I am so affected by the weather. But I think that if I put on shorts and a tank, close my eyes and eat this salad, it will be Spring in my world again.
Oooh, perfect spring recipe! I don’t care if it still feels like winter! 🙂
A lovely healthy salad! I like the combination of tuna & chickpeas and the addition of banana peppers.
don’t u think the weather around the globe is going haywire these days?! 🙁
this looks like a really healthy and feel good dish!
This is definitely a refreshing change on the normal tuna salad! It definitely has me thinking of spring and warmth!
it has been almost summer here in San Diego so this dish looks perfect! no cooking!
Love, love, love tuna chickpea salads and I like the addition of the banana peppers to this one–it looks so bright and sunny. I hope it brings back spring son for you! 😉
Thanks for sending it to Souper Sundays.
I made this for lunch today, but used pickled jalepenos in place of the banana peppers. It tastes so good!
I like the peppers in this. Never think to add those.
Lori, this look absolutely delicious, love the idea of tuna and chickpea, and lemon just sound perfect. This dish looks perfect for me here at Redondo Beach 🙂 have a great week!
Sounds very tasty. I’ve been making a chickpea salad with preserved lemons, smoked sea salt, olive oil and spring onions. Darn tasty, but I think I need to try yours.