Chickpea and Tuna Salad

This salad is fresh and light, and perfect for summer. I fully cooked the tuna, as I don't like even slightly raw fish.

Chickpea and Tuna Salad

Ingredients:

• 3 1/2 cup(s) (two 15 1/2-ounce cans) chickpeas, drained
• 1 cup(s) chopped yellow onion
• 1 cup(s) chopped red bell pepper
• 2 tablespoon(s) chopped cilantro
• 1/4 cup(s) olive oil
• 1/4 cup(s) white wine vinegar
• 1 teaspoon(s) salt (omitted)
• 3/4 teaspoon(s) ground black pepper
• 3/4 pound(s) Ahi tuna steak

Directions:

1. Combine the chickpeas, onion, red pepper, and cilantro together in a large bowl.
2. Whisk 3 tablespoons olive oil, vinegar, 3/4 teaspoons salt, and 1/2 teaspoon pepper together.
3. Toss with chickpeas, cover with plastic wrap, and chill for 1 hour.
4. Heat a medium skillet over high heat. Add remaining tablespoon olive oil. Season both sides of the tuna with remaining salt and pepper and place in the skillet. Sear -- about 2 minutes each side.
5. Remove tuna from the pan, cool slightly, slice and serve over the chickpeas.