The chickpea, tuna and cherry tomato salad is the perfect recipe for those looking for a healthy, tasty, and quick summer dish.
In this version, I enriched it with red and yellow cherry tomatoes, sun-dried tomatoes, black olives, capers, and a fragrant addition of oregano and basil, all seasoned with salt and a generous drizzle of extra virgin olive oil.
The result? An explosion of Mediterranean flavors that satiates with taste. Ideal as a single dish to bring to the beach, the office, or to serve as a rustic appetizer, it’s also a perfect solution to use up leftover chickpeas.
It will only take a few minutes and simple ingredients to bring this delicious salad to the table that tastes of sun and vacation.
Also try these other fresh and tasty salads:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 253.64 (Kcal)
- Carbohydrates 21.17 (g) of which sugars 2.70 (g)
- Proteins 14.29 (g)
- Fat 12.36 (g) of which saturated 2.10 (g)of which unsaturated 3.94 (g)
- Fibers 8.03 (g)
- Sodium 759.96 (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, Tuna and Cherry Tomato Salad
- 2 1/2 cups canned chickpeas
- 5 3/4 oz tuna
- 2/3 cup cherry tomatoes
- 2/3 cup yellow cherry tomatoes
- 1/2 cup sun-dried tomatoes in oil
- 2 tbsps salt-packed capers
- 1/2 cup black olives
- leaves basil
- 1 tbsp oregano
- 2 pinches salt
- 2 tbsps extra virgin olive oil
Preparation of Chickpea, Tuna and Cherry Tomato Salad
Wash and dry the red and yellow cherry tomatoes well, cut them into halves or quarters depending on their size.
Drain the chickpeas from their preserving liquid and rinse them under running water, letting them drain well.
Break the tuna into pieces with a fork, after removing any excess oil.
In a salad bowl, combine the chickpeas and cherry tomatoes. Season them with salt.
Also add the tuna, chopped sun-dried tomatoes, desalted capers, and pitted black olives.
Add the basil and oregano. Finally, season with the olive oil and mix the ingredients carefully.
Serve immediately or store in the fridge until ready to serve.
Preservation of Chickpea Salad with Tuna and Cherry Tomatoes
The chickpea, tuna and cherry tomato salad can be stored in the fridge in an airtight container for 2 days. I recommend adding the extra virgin olive oil only at the moment of serving, to keep all the flavors fresh and vibrant. It is not suitable for freezing.
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FAQ
Can I use canned chickpeas?
Yes, you can safely use pre-cooked chickpeas: drain them well and rinse under running water to remove the preservation liquid.
Which type of tuna is most suitable?
Tuna in oil is perfect for this recipe because it is more flavorful, but you can also use natural tuna if you prefer a lighter version.
Should it be served cold or at room temperature?
You can enjoy it either cold or at room temperature, but I recommend leaving it out of the fridge for 10-15 minutes before serving: the flavors will be more intense and harmonious.
