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)

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

10 minprep

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

Recipe characteristics

Pescatarian Salad Under 15 minutes Mediterranean

Gluten-free and 7 more Indicative dietary requirements

View full classification 28 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

SaladMain course

Meal

LunchDinner

Preparation

No-cook

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.

Recipe characteristics

Dish type

Salad · Main course

Meal

Lunch · Dinner

Total time

Under 15 minutes

What you need

Ingredients

Chickpeas tinned, rinsed and well drained 300 g
Cherry tomatoes mixed colours, halved 200 g
Radishes washed and thinly sliced 6 unidades
Purple onion small, thinly sliced 1 unidad
Black olives pitted 20 unidades
Celery stalk, trimmed and thinly sliced 1 unidad
Tuna belly tinned, drained and flaked 250 g
Extra virgin olive oil for the vinaigrette 90 ml
White wine vinegar for the vinaigrette 30 ml
Dijon Mustard to emulsify the vinaigrette 2 cdas
Honey to balance the acidity of the dressing 1 cda
Fresh thyme use the leaves to finish the dish al gusto
Salt adjust sparingly al gusto
Black pepper freshly ground black al gusto

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Preparation

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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.

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