Some time ago I introduced you to the Chickpea Salad Recipe enriched with arugula and tomatoes and other ingredients, but listening to your requests, I realized that you wanted an even simpler recipe, with fewer ingredients. So I thought of Chickpeas and Tuna as a base because I love this combo. Then I took the Taggiasca olives that I always keep in the pantry and finally the essential summer staple: the mozzarella. The dish was practically ready in my head, I just had to get to work to enjoy this cold chickpea dish.
I also made the video recipe to show you the ease and speed of execution of this single dish with tuna and chickpeas, olives, and mozzarella. I hope you enjoy this additional recipe with chickpeas. You can leave a comment under the recipe if you like.
This chickpea salad with tuna recipe requires no resting time and is especially without cooking. So perfect for the summer period, an easy, fast, economical, and super delicious protein-rich meal. The perfect mix for lunch at the beach or for the lunchbox to take to the office. I served this chickpea and tuna salad for dinner and while plating I thought that, in smaller portions and maybe in single-serving bowls, it could become an appetizer or a tapas for a terrace or garden aperitif. In short, a versatile dish without stress and effort in the kitchen. Especially without turning on the oven or stove.
I also leave you the links to the other recipes I have prepared over the years and published on my cooking blog with pre-cooked chickpeas and with chickpea flour. From Falafel to Farinata passing through Hummus and the Chickpea Salad I mentioned earlier. Each link will take you directly to the recipe you choose to read.
I also remind you that I look forward to seeing you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day and many other ideas and content live from my kitchen!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 2 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
- Energy 498.79 (Kcal)
- Carbohydrates 20.47 (g) of which sugars 2.06 (g)
- Proteins 40.80 (g)
- Fat 27.51 (g) of which saturated 11.03 (g)of which unsaturated 7.81 (g)
- Fibers 7.91 (g)
- Sodium 1,446.97 (mg)
Indicative values for a portion of 250 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 for Two
- 9 oz canned chickpeas
- 5.64 oz tuna in water
- 1.41 oz Taggiasca olives
- 20 cherry mozzarella balls
- 1 drizzle extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper (In my case, a pepper blend)
- to taste chopped parsley (In my case, dried)
If you have soaked chickpeas, you can use them for this recipe, keeping in mind the soaking, cooking, and cooling times.
Tools for the Summer Chickpea Salad Recipe
- 1 Bowl
- 2 Spoons
- 1 Strainer
In the video recipe, you’ll see lots of bowls because I arranged the ingredients so as not to show brands and manufacturers. Obviously, homemade preparation doesn’t require all these bowls and spoons. At most, you will use teaspoons to extract the tuna from the jars just like the Taggiasca olives. Also, the strainer I used to drain the cherry mozzarella balls.
Steps of the Cold Chickpea Salad Recipe
Let’s start by gathering all the ingredients needed for preparing the tuna and chickpea salad and arrange them on the kitchen counter. Drain the tuna, remove the Taggiasca olives from the brine, and take the water out of the mozzarella balls. Then also remove the water from the canned chickpeas. Now, we just need to proceed with the next step, which is to put all the ingredients together to dress and flavor them.
Take a nice bowl and pour in the chickpeas, the Taggiasca olives, the tuna, and the mozzarella balls. Mix gently with two spoons. Sprinkle with a pinch of salt and pepper, in my case a pepper blend, and some parsley. As you can see from the video recipe on Le Ricette di Bea‘s YouTube Channel or in the block before the ingredient list, I used dried chopped parsley because I didn’t have fresh at home. Of course, I recommend using fresh parsley after finely chopping it with a knife on a wooden cutting board.
Always mix gently with the spoons, and at this point, add a drizzle of extra virgin olive oil to further dress and flavor our summer chickpea salad. All that’s left to do is serve this cold dish to our family or guests.
Once the summer salad with chickpeas and tuna is plated, I added another pinch of parsley. Now I just wish you bon appétit and remind you that I look forward to seeing you every day here in my kitchen with many easy and quick recipes like this!
Find all the social profile links in the box below the recipe to continue following me and my recipes! You will help us grow, and by liking you won’t miss any new dish I will present in the coming months!
Storage and Variations
of the Chickpea and Tuna Salad
You can store the tuna and chickpea salad in a lidded container in the refrigerator for up to a day. Being a cold salad already dressed, it cannot be kept for too many days because there is no cooking, and the ingredients start to deteriorate quickly.
The Chickpea and Tuna Salad Recipe I proposed today is designed for two people, so the amounts are not excessive, and you can consume this cold dish in one sitting for lunch or dinner. If you have guests and need more cold chickpea salad, you can simply double or triple the quantities.
As variations, I suggest: adding some cherry tomatoes, baby lettuce or valerian, and arugula would be great too. You can change the type of olive, from black to green, if you don’t have Taggiasca. You can replace the mozzarella balls with diced mozzarella that you can cut directly with a knife. Also, the tuna, I used tuna in water, but you can also use tuna with extra virgin olive oil or larger, flavorful tuna fillets.
