Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 large can (s) chickpeas, drained
- 1 can tuna, in its own juice
- 2 spring onion (s)
- 2 beefsteak tomato (s)
- 1 clove garlic
- 1 teaspoon mustard
- 0.25 teaspoon ¼ sugar, or honey
- 3 tablespoon vinegar (wine)
- 3 tablespoon oil (olive oil or sunflower oil)
- 3 stalks parsley, smooth
- salt
- Pepper, freshly ground
- 3 tablespoon whipped cream, can also be left out
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into fine rings, core the beefsteak tomatoes and dice them finely. Place in a bowl with the chickpeas and tuna.
- Make a dressing from mustard, sugar, vinegar, oil, cream, salt and pepper and add the finely chopped garlic and chopped parsley. Mix the dressing with the remaining ingredients and let it steep for a while.
- As a vegetarian salad it is also very tasty, then just leave out the tuna.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below