ReceptnaptárInsalata di ceci e tonno (chickpea and tuna salad)
Chickpea and tuna salad is an Italian-inspired quick lunch rich in protein: tinned chickpeas, tuna and fresh vegetables, with a lemony olive oil dressing. Ready in twenty minutes, and even better the next day.
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Ingredients
Method
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- Drain the chickpeas and put them in a bowl.
- Add the flaked tuna, cucumber, tomatoes and onion.
- Mix the olive oil with the lemon juice, salt and pepper.
- Gently toss the salad with the dressing and sprinkle with parsley.
- It keeps in the fridge for 2 days and is good as a work lunch.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse the chickpeas thoroughly to get rid of the taste of the canning liquid.
- Let the dressing rest a little so the lemon and oil come together.
- Soak the onion in cold water for 5 minutes if you want it milder.
Frequently asked questions
How long does it keep?
In the fridge for 2 days, and the flavours meld.
Can I make it without tuna?
It's also delicious with boiled eggs or feta.
Similar recipes
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- Potato Salad with Tuna and Crab Sticks (Ensalada de patata con atún y cangrejo) · Spanish & Portuguese
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More italian ideas
- Panzanella (Tuscan bread salad)
- Insalata di riso (Italian rice salad)
- Chicken and vegetable pasta salad
- Creamy macaroni salad with celery
- Caprese salad with fresh pesto
- Spaghetti al pomodoro
- Pasta all'amatriciana
- Pesto alla genovese
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