Creamy Tuna Casserole with Chickpea Salad

Ingredients

• 2 cups cooked pasta (such as egg noodles or rotini)
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen peas, thawed
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp butter, melted
• For the Chickpea Salad:
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine cooked pasta, tuna, peas, celery, onion, cream of mushroom soup, milk, and cheddar cheese. Season with salt and pepper.
3. Transfer the mixture to a greased baking dish.
4. In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the casserole.
5. Bake for 25-30 minutes until bubbly and the top is golden brown.
6. For the Chickpea Salad, combine chickpeas, cherry tomatoes, cucumber, and parsley in a bowl.
7. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
8. Serve the creamy tuna casserole hot with a side of refreshing chickpea salad.