Chickpea salad with tuna
8 servings
15 minutes
Either Nicoise, or Greek, or that same arugula, just not with shrimp - this salad refers to several iconic and favorite dishes at once. Lots of greens and onions, canned tuna and chickpeas, vegetables, onions, feta and a dressing of olive oil with lemon juice - this is the Mediterranean, which is easy to transfer to your plate at any time of year.
1
Slice the red onion into thin strips, soak it in cold water, and let it sit while preparing the salad (this will preserve its flavor but reduce some sharpness).
- Red onion: 0.5 head
2
Cut cherry tomatoes in half. Remove seeds from cucumber and slice into half-moons. Remove the core from the pepper and cut into short thick strips.
- Cherry tomatoes: 250 g
- Cucumbers: 250 g
- Red sweet pepper: 1 piece
3
Put chickpeas, tomatoes, cucumber, onion, and bell pepper in a large bowl.
- Canned chickpeas: 400 g
- Cherry tomatoes: 250 g
- Cucumbers: 250 g
- Red onion: 0.5 head
- Red sweet pepper: 1 piece
4
Shred the tuna and add it to the vegetables.
- Canned tuna in brine: 300 g
5
In a small bowl, mix lemon juice, olive oil, pressed garlic, salt, and pepper.
- Lemon juice: 50 ml
- Olive oil: 45 ml
- Garlic: 3 cloves
- Salt: to taste
- Ground black pepper: to taste
6
Dress the salad with dressing, season with salt and pepper to taste, and mix.
- Salt: to taste
- Ground black pepper: to taste
7
Place some arugula on a plate, add the salad on top, and sprinkle with feta cheese. Alternatively, you can serve the salad in a shared dish by mixing it with arugula and feta.
- Rocket (arugula): 100 g
- Feta cheese: 100 g