Chickpea and Tuna Salad
This refreshing salad combines tender chickpeas with tuna, bell pepper and Kalamata olives, tossed in a tangy mustard vinaigrette.
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Servings: 2 servings
Ingredients
- 1 can chickpeas (cooked, canned or jarred) 400 g
- 1 small can tuna 140 to 160 g
- 0.5 red bell pepper
- 1 spring onion
- 10 Kalamata olives
- 8 capers I used large ones; use a few more if yours are small
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon or smooth mustard
- 2 teaspoons chili flakes
- 2 pinches salt (Celtic sea salt)
Procédé
- Let the chickpeas drain.1 can chickpeas (cooked, canned or jarred)
- Make a dressing with the olive oil, balsamic vinegar, mustard, chili flakes and salt. Toss with the chickpeas in a salad bowl.2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 2 teaspoons Dijon or smooth mustard, 2 teaspoons chili flakes, 2 pinches salt (Celtic sea salt)
- Let the tuna drain.1 small can tuna
- Wash the bell pepper and cut it into pieces. Do the same with the spring onion (scallion). Halve the olives (and pit them if necessary). Mix everything, along with the tuna, into the chickpeas.0.5 red bell pepper, 1 spring onion, 10 Kalamata olives
- Divide the salad among plates and garnish each plate with capers.8 capers
Notes
Equipment: small sieve (or colander), small knife, salad bowl.
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