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Chickpea salad with tuna

updated

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Ingredients for 4 servings:

  • 1 gr. can/n chickpeas, drained
  • 1 can tuna, in its own juice
  • 2 spring onions
  • 2 beefsteak tomatoes
  • 1 garlic clove(s)
  • 1 tsp mustard
  • ¼ tsp sugar or honey
  • 3 tbsp vinegar (wine)
  • 3 tbsp oil (olive oil or sunflower oil)
  • 3 sprigs of flat-leaf parsley
  • Salt
  • Pepper, freshly ground
  • 3 tbsp whipped cream, can also be omitted

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

also very tasty vegetarian

Finely slice the spring onions, deseed and finely dice the beefsteak tomatoes. Place them in a bowl with the chickpeas and tuna. Make a dressing with the mustard, sugar, vinegar, oil, cream, salt, and pepper, and add the finely chopped garlic and chopped parsley. Mix the dressing with the remaining ingredients and let it sit for a while. It also tastes delicious as a vegetarian salad; just omit the tuna.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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