I know I’ve been missing for the past week. I was in New York on business and my brother’s birthday. I worked a lot, I ate a lot. In case you’re curious, some of my favorites were Porchetta in the East Village, Flex Mussels on the Upper East Side (the Thai Mussels, fries and donuts for dessert are the way to go) and Fonda in Park Slope. (I travel far and wide for good food.) I meant to post this recipe at some point last week, but with all that eating, I just never found the time! So here it is – a week later but worth the wait.
I’m one of those people who brings her lunch to work every day. I always have, even when I was a student with a tiny little kitchen. I just don’t like eating out every day. I also don’t like to drop $10 on not-so-good lunch. But I also don’t like to eat the same thing every day, so I’m always looking for meals that are quick and easy, travel well and keep in the fridge. This salad does all of those things perfectly. And it’s really tasty to boot.
Chickpeas and tuna, whole wheat orzo, piquillo peppers, capers, carrots, sherry vinegar and parsley. Toss everything into a bowl and you’re done. One of my new favorites for summer!
1/2 lb. whole wheat orzo (or your favorite pasta shape)
2 6 oz. cans tuna in olive oil
1 15 oz. can chickpeas, drained and rinsed (or 2 cups cooked chickpeas)
1 cup roasted piquillo peppers, diced (or roasted red peppers)
3 tbsp. capers
2 tbsp. sherry vinegar
1 cup shredded carrots
1/4 cup chopped Italian (Flat Leaf) Parsley
Salt to taste
Cook your orzo or pasta until al dente, the drain in a colander and rinse with cold water to stop the pasta cooking. Place the pasta in a large bowl.
Add the tuna with the olive oil to the bowl, then add the rest of the ingredients and toss until well-combined. Taste and add salt if needed.
Serve immediately or refrigerate for up to 3 days.
Makes 6 servings.