I’ve been quite a fan of chickpeas (or garbanzo beans, as they’re often called) since my dad accidentally brought chickpeas home rather than a can of kidney beans for the chili my mother was making back when I was just a kid. Rather than make my dad go back to the store for the correct ingredient my mom just added the chickpeas instead. Needless to say, the chickpeas were a hit and we still make that same chili recipe today.
When in the truck and even at home I am always looking for good recipes that are healthy and easy since my time is so valuable these days. And for my taste, especially while in my truck when I get overly tired I look for anything with protein. I crave it, and if I could belly up to a bowl of spaghetti I would- of course I’d weigh 500 pounds too… so that option is out. But I have found this meal really stops my cravings and makes me feel like I really got something good to eat too.
I always keep a couple cans of beans (just fresh canned beans be it norther, chickpea, or black beans with me. I also keep a couple packs of tuna so I can whip up a sandwich or salad at a moments notice.
Making this in the truck is super easy and you can add a lot of different flavors to it or not, depending on what you carry with you while out on the road.
Usually, there would have been onion and parsley in the picture I’ve shown today, but I didn’t have other ingredients with this trip so this is a quick and easy, yet good meal to whip up when you don’t feel like making anything else!
- 1 can Chickpeas drained- and if you're at home rinse them too
- 1 small pouch tuna packed in water
- 1/2 finely diced small onion
- 1 small bunch parsley
- Fresh ground pepper
- Good olive oil
- Drain a can of chickpeas, rinse if you are at home.
- Finely dice onion & parsley and add to chickpeas
- Grind fresh pepper over to taste, drizzle with olive oil and mix
- *** You could also add some hot sauce or red chili flakes to liven the flavor up***
- And all that's left to do is eat up!
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