Light salad with chickpeas
2 servings
10 minutes
A light chickpea salad is a harmonious blend of tender tuna, fresh apple, and nutritious chickpeas. This recipe is inspired by Mediterranean traditions where legumes play a key role in healthy eating. The salad's flavor surprises with the balance of the apple's sweetness and the tuna's saltiness, while added Italian herbs give it a fragrant zest. Lemon juice not only enhances the dish's freshness but also protects the apples from browning. Dressed with olive oil, the salad becomes light and nutritious, perfect for a healthy snack or light dinner. It pairs wonderfully with whole grain toast or fresh green salad leaves. This salad is an excellent choice for those who appreciate simplicity, taste, and health in one dish.
1
Soak the chickpeas overnight in plenty of cold water. Before cooking the salad, drain the water, rinse the chickpeas, add fresh cold water, and place on the stove. Boil for 40-50 minutes on low heat after boiling. Drain in a colander and cool down. To cool the chickpeas faster, rinse them several times with cold drinking water.
- Chickpeas: 100 g
2
Place the tuna pieces in a salad bowl and lightly mash with a fork.
- Canned tuna in its own juice: 200 g
3
Cut the apple into small cubes and place them in a bowl of water with the juice of half a lemon added. Then drain the liquid and lightly dry the pieces with a paper towel.
- Sour apples: 1 piece
- Lemon juice: 15 ml
4
In a salad bowl, add cooled chickpeas and apple to the tuna. Season with salt and herbs to taste. Dress with olive oil (or mayonnaise).
- Chickpeas: 100 g
- Sour apples: 1 piece
- Salt: to taste
- Olive oil: to taste
- Italian Herbs: to taste