Tuna Rice Salad

•2 cups cooked rice
•1 can artichoke hearts, drained and chopped
•1 cup canned chick peas
•1/2 dry pint grape tomatoes, halved
•1/3 cup chopped red onion
•1 7-ounce pack of chunk white tuna
•Juice of large lemon
•1 tbsp water
•1 tbsp extra virgin olive oil
•2 tbsp freshly chopped parsley

Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in a large bowl. Whisk lemon juice, water and olive oil in a small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least two hours.


Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user C_ANEMONE.