I recently made Green Chile Harissa so I thought the flavors in it would be really great with tuna. I added some other ingredients and I became inspired to season garbanzo beans with Aleppo Pepper, Sumac, Sweet Paprika and Sesame Seeds. The combination is just Delish! I recommend a little sliced orange mixed into the salad…it just works really well.

Ingredients for 2 big entree servings

15.5 oz can 50% less sodium garbanzo beans – rinsed at least three times and drained (you really only need 1/2 the can but might as well toast and season the whole can because the leftover beans will be really delicious.

2 Tablespoons extra virgin olive oil

1/2 teaspoon Aleppo pepper

1/2 teaspoon sumac

1 Tablespoon sesame seeds

fresh ground sea salt to taste

fresh ground black pepper to taste

6.4 oz chunk light tuna in water

1 rib celery – chopped small

1/2 dill pickle – chopped small

1/2 cup green Harissa – ( my green chile harissa recipe is preferred but you can totally purchase a jarred variety of green harissa)

2 Tablespoons extra virgin olive oil

2 Tablespoons sherry vinegar

1/4 cup jumbo fancy mixed raisins (I like the ones from Trader Joes)

1 Tablespoon sugar

If desired fresh ground sea salt and pepper to taste

4 cups mixed greens – break the leaves down a little so you don’t put too big a piece of green in your mouth. Get out two salad bowls and put half the salad in each bowl.

1 orange – top each salad with half the orange in bite size pieces.

Directions

Set your oven to 350 degrees. Get out a baking pan and spread out the garbanzo beans in a single layer. Sprinkle them with the olive oil and add the Aleppo pepper, sumac, sesame seeds and salt and pepper to taste. Put in the oven for about 30 minutes. The beans should have a slight crispness to them and be creamy inside. Set to the side till ready to use. You will have some extra beans to use for another time.

In a medium bowl combine the tuna, celery, pickle, Green Harissa, 2 Tablespoons olive oil, vinegar, raisins and sugar. Mix well. Divide in half and put half on each salad.

Top each salad with a heaping 1/4 cup of the toasted seasoned garbanzo beans.

You might want to serve with oil and vinegar but I don’t think the salad needs it.

My husband was afraid of this one when I described it to him but he was surprised that it was delicious to him. He was impressed and said it was really good and it was! Enjoy!