Fishing for a Healthy Meal? Farro, Tuna and Fennel Salad with Crumbled Feta
Ingredients
1/2 cup farro, uncooked
1 (5-oz.) can tuna, drained
1 cup canned chickpeas, drained and rinsed
1/2 large bulb fennel, cut in half, cored and sliced very thin
2 generous handfuls baby arugula
2 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice
Zest of 1/2 lemon
1/4 teaspoon ground cumin
1/3 cup crumbled feta cheese
Salt and pepper, to taste
Directions
Cook farro according to package directions. Drain well if any cooking water remains.
Transfer farro to a large bowl. Add tuna (flake with a fork), chickpeas, fennel, arugula, olive oil, lemon juice, lemon zest, cumin and salt. Toss well.
Spoon into a shallow serving bowl or small platter and sprinkle feta over the top.
That's it! A quick, easy recipe that serves as a lunch or a light supper for four or as a side dish for six with just 310 calories and 12 grams of fat. It boasts 18 grams of protein as well as omega-3 fatty acids, too.
