Viral Tuna Chickpea Cucumber and Parsley Salad

Step 1

Add the Dijon mustard to your bowl or mason jar, add the apple cider vinegar and slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. *Bonus*: Occasionally, I like to mix in minced shallots and/or grated parmesan cheese for more flavor! Add and mix in if using.

Step 2

Place tuna into a large mixing bowl. Mash with a fork. Add the Dijon mustard, olive oil, capers and salt and pepper. Mash and mix again.

Step 3

Add in the cucumbers, tomatoes, chickpeas, brown rice, parsley, pickled red onions and the pecans. Mix together. Drizzle the Dijon vinaigrette over the top and mix together one more time. Taste and season with more salt and pepper if needed. You could also add a touch of fresh lemon juice for brightness if needed.

Step 4

Serve immediately, or leave out at room temp and allow the flavors to meld together just for a bit. Store any leftovers in an airtight container in the fridge. Enjoy within a day or two.

Step 5

Make ahead: you can make this a day in advance and refrigerate. If doing this, don't add the dressing before refrigerating overnight. Add the dressing 1 to 2 hours before serving. Serve with lemon wedges if desired for added brightness! Enjoy!