Tori's Tuna & Veggie Salad
(large batch!)
2 16 oz. cans garbanzo beans (chickpeas), drained
1 15 oz. can white/navy beans, drained
3 6 oz. cans tuna in water, drained
1/3 large onion
5 stalks celery
1 tbsp. minced garlic
1/2 cup fat-free organic chicken stock
2 tbsp. light EVOO (extra virgin olive oil)
Salt & fresh ground pepper to taste
Put beans in food processor, and blend until mostly creamy. (The garbanzo beans will still be a little chunky)
Add EVOO and blend well.
Slowly add in chicken stock a bit at a time.
Add onion, celery, and garlic. Pulse until veggies are coarsely chopped, but stop before they get too fine. This makes a nice thick paste, with some great bits of fresh veggies.
Pour into a large bowl, and add tuna. Stir with a fork. (this keeps the tuna from become part of the "mush", and gives a better flavor) Salt and pepper to taste, and you're done! (:
This is delicious to eat by itself, as a dip for fresh carrots or celery, or on a Tuna Melt! This makes a nice large batch, so you can keep some in the fridge for the next few days to use as a protein source. (:
