Friday, August 04, 2006

Tuna Salad with Chickpeas

As we have said in the past, one of the things that seems most enjoyable about cooking is "tinkering" with recipes. This is another example. The original recipe called for olive oil and lemon juice; we substituted sour cream for the oil. Use 2 cans of tuna, 1 can of chickpeas, both well drained; freshly chopped oregano and chives, kalamata olives, onion, if you wish and diced celery; salt and pepper to taste. The dressing was made by mixing 1/2C sour cream with 4T fresh lemon juice. We served the salad with tomato wedges and Triskett crackers.

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