Tuna and chickpea salad

Name: Tuna and chickpea salad
Ingredients: 1 can chickpeas (400 g); 5 tablespoons corn kernels (75 g); 300 g tuna in its own juices; 1/2 medium red kapia pepper (75 g); 1/2 medium yellow pepper (75 g); 6 g fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 15 ml olive oil; 30 ml lemon juice; 2 large tomatoes (360 g)

Salad - Tuna and chickpea salad by Luciana D. - Recipia

Tuna and chickpea salad is served cold, with sliced tomatoes and toast, when I don't want to stand by the stove. The chickpeas, corn and tuna are mixed with peppers and parsley, and the lemon juice gives them a fresh taste; the tomatoes stay at the bottom of the platter. I make sure the chickpeas are well drained before I put them in the bowl. Prep: 20 minutes. Cook: 0 minutes. Rest: 10 minutes. Total time: 30 minutes. Servings: 4. About 260 kcal and 25 g protein per serving.

Ingredients

1 can chickpeas (400 g)
5 tablespoons corn kernels (75 g)
300 g tuna in its own juices
1/2 medium red kapia pepper (75 g)
1/2 medium yellow pepper (75 g)
6 g fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground pepper
15 ml olive oil
30 ml lemon juice
2 large tomatoes (360 g)

Preparation

1. Drain the chickpeas, corn and tuna, then put them in a bowl. 2. Wash the peppers, remove the seeds and cut them into bite-sized pieces. Wash the parsley, remove the stems and finely chop the leaves, then add everything to the bowl. 3. Add 1/2 teaspoon salt, 1/4 teaspoon ground pepper, 15 ml olive oil and 30 ml lemon juice. Mix and chill the salad for 10 minutes. 4. Wash the tomatoes and cut them into large slices. Arrange them on a platter, spoon the salad on top and serve.

Notes

Canned tuna in its own juices keeps the flavor clean here; if you only have tuna in oil, drain it well and reduce the olive oil to 1 teaspoon. For a version without corn, you can use 75 g cooked white beans. Tuna is fish, and the toast served alongside contains gluten. Serve the bread separately so it stays crisp. The salad keeps covered in the fridge for up to 3 days; if you make it ahead, keep the tomatoes separate and arrange them on the platter when serving. I don't rush draining the chickpeas, because the leftover liquid collects at the bottom of the bowl. For canned chickpeas, I choose whole beans with as few loose skins as possible. If the tomatoes are very juicy, remove the seedy part before slicing them. Like a bean salad, it makes a filling meal, but here the tomatoes are served separately on the platter.