Thai Tuna Salad With Chickpeas

• FOR THE SALAD:
• 12 ounces, weight Chunk Light Tuna, Canned In Water, Drained
• 2 cups Cooked Chickpeas (garbanzo Beans), Drained And Rinsed If Canned
• 2 whole Medium Carrots, Shredded
• 1/2 cups Fresh Cilantro Leaves, Coarsely Chopped
• 3 whole Green Onions, Sliced
• 1/2 cups Red Bell Pepper, Seeded And Chopped
• _____
• FOR THE DRESSING:
• 1 clove Garlic. Pressed And Finely Minced
• 2 Tablespoons Sweet Thai Chili Sauce
• 1 Tablespoon Rice Vinegar
• 2 teaspoons Lite Soy Sauce
• 2 teaspoons Sesame Oil
• 1 teaspoon Reduced Fat Creamy Peanut Butter
• 2 Tablespoons Lime Juice
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Ground Coriander

1. Combine salad ingredients into a medium bowl and toss until mixed. Whisk dressing ingredients together and add to the salad. Mix well. Place in the refrigerator for 1-3 hours prior to serving.
2. Nutrition info per 1 cup serving: 241 calories, 5 g fat, 22 g protein, 20 g carbohydrates, 7 g fiber

salad, light tuna, beans, carrots, fresh cilantro, green onions, red bell pepper, dressing, garlic, sweet thai chili sauce, rice vinegar, soy sauce, sesame oil, peanut butter, lime juice, ground ginger, ground coriander

Taken from tastykitchen.com/recipes/salads/thai-tuna-salad-with-chickpeas/ (may not work)