Chickpea Salad with Tuna
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
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.
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