Tuna, potato, and chickpea salad, a main course or side dish that is tasty and appetizing, as well as fresh and quick. Salads (HERE, you can find quite a few) are a blessing when you don’t want or have time to stand in front of the stove. A few moves to bring a dish to the table that will also keep you light, moreover, salads allow for a lot of creativity, just vary a few ingredients to always enjoy something different. The Tuna, Potato, and Chickpea Salad can be prepared in advance, so it’s nice and fresh and flavorful at lunchtime, perhaps when you return from work or the beach.
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- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 692.65 (Kcal)
- Carbohydrates 41.54 (g) of which sugars 9.39 (g)
- Proteins 30.51 (g)
- Fat 22.71 (g) of which saturated 3.29 (g)of which unsaturated 4.47 (g)
- Fibers 8.66 (g)
- Sodium 1,669.72 (mg)
Indicative values for a portion of 400 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 the Tuna, Potato, and Chickpea Salad
- 1.1 lbs potatoes
- 1 red onion
- 8.5 oz canned chickpeas (drained)
- 12 cherry tomatoes
- 10.5 oz canned tuna in oil
- 3.5 oz green beans
- 7 oz pitted green olives
- to taste salt
- to taste pepper
- to taste dried oregano
- 3 tbsps extra virgin olive oil
- to taste white wine vinegar
Tools Needed for the Tuna, Potato, and Chickpea Salad
- 1 Saucepan
- 1 Cutting Board
- 1 Bowl
- 1 Colander
Steps for the Tuna, Potato, and Chickpea Salad
Preparing the Tuna, Potato, and Chickpea Salad is very simple, and if you use canned chickpeas like I did, it will be even easier.
In this case, you simply need to open the can, discard the preserving liquid, rinse them well under running water, and let them drain for a few minutes.
Put water in a large pot and add the washed potatoes. Cook until they become tender. (Choose potatoes of the same size for even cooking).
Once the potatoes are cooked, drain them and, when they are warm, peel them.
Slice a red onion into rings and soak it in cold water with a few tablespoons of white vinegar.
Cut the potatoes into chunks and place them in a large bowl that can hold all the other ingredients.
Also add the previously cooked, drained, and cooled green beans and the washed, dried, and halved cherry tomatoes.
Continue by adding the onion rings, chickpeas, pitted green olives, and tuna, drained from its preserving oil.
Season to taste with salt, pepper, dried oregano, extra virgin olive oil, and mix all the ingredients well.
Let it marinate for about fifteen minutes and serve. Enjoy your meal!
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THANK YOU FOR YOUR ATTENTION AND HAPPY BROWSING.
I invite you to subscribe to my YOUTUBE CHANNEL and activate notifications to be informed about the publication of my video recipes.
If you want to become a fan of my Facebook page to be updated on my new recipes and stay in touch with me, click HERE and then LIKE.
Annamaria between oven and stove is also on Instagram Pinterest and Twitter, follow me in large numbers.
You can enable PUSH NOTIFICATIONS to receive my recipes for free on your smartphone. The subscription form is located at the top right.
THANK YOU FOR YOUR ATTENTION AND HAPPY BROWSING.
FAQ (Questions and Answers)
Do I have to use canned chickpeas?
If you want to use dried chickpeas, you will need to soak them in warm water and leave them overnight, then cook them until they become tender.
Can I store the salad in the fridge?
Certainly, but in this case, it’s better to add the cherry tomatoes just before serving, otherwise they would release too much liquid.
