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Insalata di Tonno e Ceci Insalata di Tonno e Ceci (Tuna and Chickpea Salad) Introduction #zenzeroelimone #insalataditonnoececi #insalataditonnoececi #tonnofresco #tonnomarinato #tonnomarinatoallasoia #passionecucina #foodblogger #foodlovers #food #foodporn #foodpornography #blogger #bloggergiallozafferano #giallozafferanoricette #giallozafferano

Insalata di Tonno e Ceci

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Course Salad
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Knife and cutting board
  • Measuring spoons
  • Can opener (if using canned tuna)
  • Serving spoon

Ingredients
  

  • Ingredients
  • For the Salad:
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 5 oz tuna in olive oil or water, drained
  • 1 cup cherry tomatoes halved
  • 1 small red onion finely chopped
  • 1 cucumber diced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup black olives optional
  • For the Dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Method
  • Prepare the Ingredients:
  • Start by draining and rinsing the chickpeas. This helps remove excess sodium and improves the salad's texture.
  • Open the can of tuna and drain the oil or water, then flake the tuna into large pieces with a fork.
  • Halve the cherry tomatoes, chop the red onion and cucumber, and finely chop the parsley.
  • Combine the Salad Ingredients:
  • In a large mixing bowl, combine the chickpeas, tuna, cherry tomatoes, red onion, cucumber, parsley, and olives (if using). Gently toss to mix the ingredients without breaking up the tuna too much.
  • Make the Dressing:
  • In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, salt, and pepper until well combined.
  • Dress the Salad:
  • Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
  • Serve:
  • Taste and adjust the seasoning if necessary. Serve the salad chilled or at room temperature. It pairs wonderfully with crusty bread or as a filling lunch on its own.
  • Variations
  • Vegetarian Option: Substitute tuna with diced avocado or additional chickpeas for a plant-based version.
  • Add Some Heat: For a spicy kick, add diced jalapeños or red pepper flakes.
  • Other Vegetables: Feel free to include bell peppers, radishes, or spinach for added texture and nutrition.