Chickpea Salad with Tuna

5 from 6 votes
Prep Time 15 minutes
Rest Time 2 hours
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 4 kcal


  • 400 g Chickpeas
  • 200 g Canned kidney beans
  • 3 Pc. Red peppers
  • 3 Pc. Tomatoes
  • 10 Pc. Pickled olives, pitted
  • 1 Pc. Garlic clove
  • 1 Pc. Shallot
  • 0,5 bunch Chives
  • 20 leaves Fresh basil
  • 3 tbsp Olive oil
  • 1 tbsp Chilli oil
  • Salt from the mill
  • Black pepper from the mill
  • 1 Can Tuna without oil


  • Pour the chickpeas and kindney beans into a colander, rinse and drain well. Finely chop the shallot and garlic, clean and dice the paprika, dice the tomatoes as well, cut olives into thin rings, chives into rolls and basil into strips.
  • Drain the tuna and chop finely with a fork. Combine all ingredients well in a bowl, season with salt and pepper and drizzle with oil, mix well and let sit in the refrigerator for about 2 hours. Enjoy with or without toast.


Serving: 100gCalories: 4kcalCarbohydrates: 0.2gProtein: 0.4gFat: 0.1g
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Written by John Myers

Professional Chef with 25 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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