Very easy

Chickpea salad with tomatoes and tuna belly

Name: Chickpea salad with tomatoes and tuna belly
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 300 g Chickpeas (tinned, rinsed and well drained); 200 g Cherry tomatoes (mixed colours, halved); 6 unidades de Radishes (washed and thinly sliced); 1 unidad de Purple onion (small, thinly sliced); 20 unidades de Black olives (pitted); 1 unidad de Celery (stalk, trimmed and thinly sliced); 250 g Tuna belly (tinned, drained and flaked); 90 ml Extra virgin olive oil (for the vinaigrette); 30 ml White wine vinegar (for the vinaigrette); 2 cucharadas de Dijon Mustard (to emulsify the vinaigrette); 1 cucharada de Honey (to balance the acidity of the dressing); al gusto de Fresh thyme (use the leaves to finish the dish); al gusto de Salt (adjust sparingly); al gusto de Black pepper (freshly ground black)

Total time10 min Preparation and possible waiting 10 min · Cooking 0 min

Preparation and possible waiting: 10 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Tuna belly. Celery: Ingredient to check: Celery. Mustard: Ingredient to check: Dijon Mustard. Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating 5.0 / 5 (1)

A fresh, satisfying salad of chickpeas, cherry tomatoes, crunchy vegetables and tuna belly, brought together with a mild Dijon mustard and honey vinaigrette.

Jump to steps

10 minpreparation and possible waiting

4servings

2.144 kcalwhole recipe

536 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 10 min Preparation and possible waiting 10 min · Cooking 0 min

Preparation and possible waiting: 10 min · Cooking: 0 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Salad Under 15 minutes Mediterranean

Allergens

View full classification 30 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-free

Dish type

SaladMain course

Meal

LunchDinner

Preparation

No-cook

Appliances

Kitchen knifeMixing bowl

Cuisine

Mediterranean

Season

SpringSummer

Occasion

To take awayLunchbox-friendlyEveryday menuFor the whole familyBudget-friendly

Nutrition

High in proteinHigh in fibreSource of omega-3High in ironHigh in vitamin C

Total time

Under 15 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad · Main course

Meal

Lunch · Dinner

Total time

Under 15 minutes

What you need

Ingredients

Let’s get cooking

Method

Tip the chickpeas into a colander, rinse under cold water and drain thoroughly. Drain the tuna belly too, keeping the flakes intact.
Wash the cherry tomatoes, radishes and celery. Halve the tomatoes, finely slice the radishes and red onion, and thinly slice the celery.
Combine the chickpeas, tomatoes, radishes, onion, celery and olives in a salad bowl. Season lightly with salt and pepper, remembering that the tuna and olives already contain salt.
Whisk the Dijon mustard with the vinegar and honey. Gradually whisk in the olive oil until the dressing is smooth and slightly creamy.
Dress the salad just before serving and toss gently. Arrange the tuna flakes on top and finish with the fresh thyme leaves.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.