Chickpea salad with tuna and beetroot

Name: Chickpea salad with tuna and beetroot
Ingredients: 1000 ml water; 1 egg; 1 can chickpeas (240 g drained); 1 can tuna in oil (112 g drained); 2 cooked beetroots (300 g); 2 radishes (30 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 ml lemon juice

Salad - Chickpea salad with tuna and beetroot by Catalina M. - Recipia

Drain the chickpeas and tuna well: chickpea salad with tuna and beetroot needs 15 minutes in the fridge before serving. The chickpeas and tuna are mixed with diced beetroot, sliced radishes and egg, and lemon brings the flavors together in a filling salad. I choose small chickpeas, which mix easily among the beetroot cubes. Prep: 15 minutes. Cook: 18 minutes. Rest: 15 minutes. Total time: 48 minutes. Serves: 4. About 185 kcal and 15 g protein per serving.

Ingredients

1000 ml water
1 egg
1 can chickpeas (240 g drained)
1 can tuna in oil (112 g drained)
2 cooked beetroots (300 g)
2 radishes (30 g)
1 teaspoon salt
1/2 teaspoon ground pepper
15 ml lemon juice

Preparation

1. Put 1000 ml water in a saucepan and bring it to a boil, about 8 minutes. Add the egg and boil it for 10 minutes, until the yolk is hard. Cool and peel it. 2. Drain the chickpeas and tuna. Dice the egg and cooked beetroot, and slice the radishes thinly. 3. Put the chickpeas in a bowl. Add the tuna, egg, beetroot and radishes, then the salt, pepper and lemon juice. Mix gently. 4. Leave the salad in the fridge for 15 minutes before serving.

Notes

Covered, the salad keeps in the fridge for up to 3 days, although the beetroot will color the chickpeas more the longer it sits. Choose firm cooked beetroot, not soft and watery. Tuna can already be salty, so taste it before adding all the salt. After washing the radishes, dry them well so the water doesn't dilute the salad. Serve it on slices of toasted bread for a more substantial meal. You can replace the chickpeas with 240 g cooked, drained white beans. The salad contains fish and egg.