Polly’s Chick Pea Tuna Lemon Rice Salad

5 ounce can of water-packed tuna drained
One 15 ounce can of chickpeas drained
1/2 cup of Kraft fat-free Mayo
The juice of one half of a large Lemon
Sprinkling good quality garlic powder like Chef Burrito Grande or 1/4 teaspoon minced garlic

One cup of converted rice
2 cups water

1. In a large bowl mix the drain chick peas, the drained tuna, juice of 1/2 seeded large lemon, 1/2 cup fat free Mayo, and garlic powder or minced garlic to taste.

Mix converted rice and water together and bring to a boiling and simmer 20 minutes, until rice is done.
Add cooked rice to bowl with all the other ingredients. Cool before serving several hours.

Enjoy for a high protein, low fat summer meal.

Recipe by Paulette Motzko
Copyright July 27th, 2016
3:52 a.m.

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