Summer chickpea salad, refreshing and delicious. The heat of this scorching summer makes it difficult to stay by the stove, especially during the hottest hours. But we need to prepare something for lunch, so pasta salads, rice salads, and legume salads come to our rescue. The recipe I want to share with you today is a refreshing salad with chickpeas, tuna, and cherry tomatoes. You can prepare it in advance, store it in the fridge, and enjoy it cold, perfect for these hot days. You can even take it directly to the beach in your cooler bag. I simply used canned cooked chickpeas, but if you prefer, you can cook them first; here you can find all my tips for cooking chickpeas. If you use already cooked chickpeas, you only need to cook the carrots. You can enrich the dressing to your taste and creativity. Lots of feta cubes go perfectly, as well as grilled vegetables, hard-boiled eggs, and cucumbers. Let’s head to the kitchen and prepare a delicious chickpea salad with tuna
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Cooking time: 10 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 230.16 (Kcal)
- Carbohydrates 22.23 (g) of which sugars 5.48 (g)
- Proteins 12.43 (g)
- Fat 9.85 (g) of which saturated 1.20 (g)of which unsaturated 2.25 (g)
- Fibers 6.03 (g)
- Sodium 247.51 (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
- 2 cups cooked, boiled chickpeas
- 4 oz tuna in oil
- 1 cup cherry tomatoes
- 1/4 cup sweet corn, canned, drained
- 1/4 cup black olives (pitted)
- 1/4 cup green olives (pitted)
- 1 1/2 cups carrots
- 2 tbsps extra virgin olive oil
- 1 sprig basil
How to Prepare the Summer Chickpea Salad
Peel the carrots. Cut them into slices and let them cook in lightly salted boiling water for about 10 minutes. Drain them and let them cool in a bowl with cold water. This way they will retain their bright color
Drain the chickpeas from the preservation liquid. Wash the cherry tomatoes and cut them into 4 pieces. Cut the black and green olives into slices. Drain the corn and the tuna in oil.
Mix all the ingredients in a bowl: chickpeas, cherry tomatoes, tuna, corn, carrots, and olives. Add the EVO oil and fresh basil leaves. Mix well. Store in the fridge
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prepare it in advance, you can store it in a container in the fridge for 2-3 days
Don’t miss the recipe for Cold pasta with arugula and bresaola
