Italian chickpea, tuna and parsley salad

Zoomer | May 2nd, 2011

(NC)—Preparing a home–cooked meal is one of the best times to connect with family and friends. It is also a great opportunity to have a colonversation – a conversation about the importance of colon cancer screening. In Canada, colon cancer is the second leading cause of deaths caused by cancer – and affects both men and women. If caught early, it is highly treatable, yet many may not be having the discussion or getting screened because they are afraid to bring up the topic.

The Canadian Partnership Against Cancer has teamed up with Linda Haynes, co–founder of Ace Bakery, to educate Canadians about having a colonversation. In addition to having the conversation with your loved ones, an important step in keeping your colon healthy is maintaining a healthy body weight. You can do this by eating the right balance of food in healthy portions and by staying active. ‘Italian chickpea, tuna and parsley salad’ is one of Haynes’ favourite recipes. To download this healthy recipe and others, visit www.colonversation.ca and be sure to start talking to your loved ones about getting colon cancer screening.

Italian Chickpea, Tuna and Parsley Salad

Adapted from TWO DISHES. Mother and Daughter. Two Cooks, Two Lifestyles, Two Takes.

Serves 4

Chickpeas, tuna and parsley. Who would have thought a salad so delicious could also be so healthy for you. Chickpeas are low in saturated fat and a good source of fibre, protein, folate and manganese. Tuna is a good source of protein and vitamin B12.

540 mL (19–oz) can chickpeas, rinsed and drained

170 g (6–oz) can flaked water–packed tuna, drained

3 stalks celery, cut in 1/4–inch pieces

1/4 red onion, finely sliced in rings

45 ml (3 tbsp) lightly packed minced fresh parsley

60 ml (1/4 cup) freshly squeezed lemon juice (about 1 medium)

30 ml (2 tbsp) extra–virgin olive oil

5 ml (1 tsp) kosher salt

2 ml (1/2 tsp) hot red pepper flakes

1 ml (1/4 tsp) freshly ground black pepper

Toss the chickpeas, tuna, celery, onion, parsley, lemon juice, oil, salt, hot pepper flakes and pepper together in a large bowl and allow to marinate for up to 30 minutes before serving.