Chickpea and Tuna Salad

Name: Chickpea and Tuna Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Cherry tomatoes 1 cup; Precooked chickpeas 2 ½ cups; Tuna in water 5.6 oz; Basil to taste; Salt to taste; Lemon peel ½; Lemon juice ½; Old-fashioned mustard ½ tsp; Extra virgin olive oil 1.3 tbsp; Salt to taste

Light

Difficulty: Very easy
Prep time: 10 min
Serving: 4 persone
Cost: Very low

PRESENTATION

The chickpea and tuna salad is the ideal recipe for those looking for a fresh, light, and nutritious dish, perfect for a light menu and everyday meals. Easy and quick to prepare, this salad is ready in a few minutes and combines the simplicity of Mediterranean ingredients like tuna, chickpeas, and tomatoes. The added touch is the mustard citronette, which gives the dish a citrusy and slightly spicy note, perfect for enhancing the flavors. Versatile and light, the chickpea and tuna salad is perfect for a quick lunch, a summer dinner, or to take to work as a packed lunch. A simple and balanced dish that never gets boring and suits any occasion.

If you're a salad lover, here's a small selection for all seasons:

Pantesca salad
Reinforced salad
Fennel and orange salad
Arugula, pear, parmesan, and walnut salad
Shrimp salad in pineapple

INGREDIENTS

Cherry tomatoes 1 cup (200 g)

Precooked chickpeas 2 ½ cups (460 g)

Tuna in water 5.6 oz (160 g)

Basil to taste

Salt to taste

For the Mustard Citronette: Lemon peel ½; Lemon juice ½; Old-fashioned mustard ½ tsp (3 g); Extra virgin olive oil 1.3 tbsp (20 g); Salt to taste

Preparation

How to prepare Chickpea and Tuna Salad

To prepare the chickpea and tuna salad, first wash the cherry tomatoes, quarter them 1, and transfer them to a bowl. Add the pre-cooked chickpeas 2, previously rinsed and well-drained, and the chopped basil 3.

Break the tuna into pieces, with your hands or a fork, and add it to the bowl 4. Mix 5 and adjust the salt 6.

Now focus on preparing the mustard citronette. In a bowl, grate the zest of one lemon 7, add its juice 8 and the salt 9.

Pour the oil in a thin stream while simultaneously mixing with a whisk 10, alternatively, you can also use an immersion blender. When the citronette is emulsified, add the mustard 11 and mix again 12.

Dress the salad 13, mix 14, and plate. Your chickpea and tuna salad is ready to be served 15.

Storage

The chickpea and tuna salad can be stored in the refrigerator, in a closed container, for 1 day.

Advice

You can enrich the salad with black olives, capers, and red onion for a more Mediterranean flavor. For a crunchy note, you can add cucumbers, bell peppers, or radishes. Substitute some of the chickpeas with cannellini beans or lentils for an even richer source of plant proteins.

For the translation of some texts, artificial intelligence tools may have been used.