The heat has finally arrived, and with it, the desire to cook disappears. Especially at lunchtime, a single dish like this Chickpea Salad with Tuna and Eggs is preferred. It’s a simple dish with many ingredients you can vary according to your tastes. Definitely ideal to take to the beach or even to the office. Some ingredients can be prepared the day before to then speed up the composition of the dish. Let’s see now the ingredients to use.
You can also try these salads:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Chickpea Salad with Tuna and Eggs
- 2 cups dried chickpeas (can be replaced with canned ones)
- 4 hard-boiled eggs
- 10 oz tuna packed in water
- 3 salad tomatoes
- 1 can sweet corn
- 4 cups lettuce
- to taste salt
- to taste extra virgin olive oil
Steps for Chickpea Salad with Tuna and Eggs
For this single dish, I used dried chickpeas grown by me, but if you want to be quicker, use pre-cooked chickpeas; for 4 servings, you will need about 2 cans. If you use dried ones, cook them the night before and remember to soak them for 12 hours before boiling. I also cooked the hard-boiled eggs and, once ready, put them in the fridge for the next day.
When preparing this salad, wash the tomatoes well, you can also use Pachino cherry tomatoes instead of green salad ones, then cut them into pieces and put them in a large bowl.
Add the tuna, I used the one packed in water, but you can also use the one in oil. Add the chickpeas, and the corn.
Chop the lettuce and add it to the other ingredients. Season with salt and oil and stir gently. Finally, cut the eggs into 4 wedges each. Plate the salad and arrange the eggs on top, and season again with a dash of oil and a pinch of salt.
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If you like, you can also add onion, basil leaves, or oregano. Instead of lettuce, use celery and radishes, basically use what you have to make this salad even tastier.
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