Light, fresh and so good Chickpea Salad with Tuna. With the heat these days, I’m always looking for simple and quick recipes to prepare, especially in advance and enjoy cold. Just like the little recipe I want to share with you today: a fresh Chickpea and Tuna Salad that’s simple to make and delicious. For the chickpeas, I used canned chickpeas, but if you prefer, you can also cook them in advance. On this topic, I leave you here the recipe for my Pasta and Chickpeas with all the tips for cooking them best. For the dressing, I added yellow and red cherry tomatoes, tuna in oil, sliced olives, feta, and cucumbers. A fresh dish to prepare in advance and store in the fridge, also perfect for the next day and to take to the beach in your cooler bag. What do you think, do you like this idea? So let’s run to the kitchen and prepare together the summer Chickpea Salad
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 258.06 (Kcal)
- Carbohydrates 17.87 (g) of which sugars 3.57 (g)
- Proteins 15.60 (g)
- Fat 13.55 (g) of which saturated 4.86 (g)of which unsaturated 3.82 (g)
- Fibers 4.71 (g)
- Sodium 647.23 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chickpea Salad
- 400 cooked, boiled chickpeas
- 1 cup g cherry tomatoes
- 1 cup g yellow cherry tomatoes
- 1/4 cup g black olives (pitted)
- 1/4 cup g green olives (pitted)
- 6 oz g feta cheese
- 5.5 oz g tuna in oil
- 2 cucumbers
- to taste extra virgin olive oil
- to taste salt
- 1 sprig basil
How to prepare the summer Chickpea Salad
Drain the chickpeas from the preservation liquid and rinse them under running water. Drain them well. Pour the chickpeas into a large bowl. Wash the red and yellow cherry tomatoes and cut them into 4 parts, removing most of the seeds.
Cut the feta into small cubes. Also, slice the pitted black and green olives. Drain the tuna from the preservation oil. Clean the cucumbers and slice them very thinly.
Add all the ingredients to the chickpeas. Add a little salt, 4-5 tablespoons of extra virgin olive oil, and the torn basil. Mix well with 2 spoons and cover the bowl with plastic wrap. Let the summer Chickpea Salad rest and flavor in the fridge for at least an hour.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The chickpea salad can be stored for 2-3 days in a container in the fridge
If you prefer to make it richer, you can add hard-boiled eggs
Also read the recipe for the Vegetarian Rice Salad
Your Questions
What can I substitute the chickpeas with?
With borlotti beans or Spanish beans
