Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 400 g canned chickpeas, drained
- 400 g canned tuna in brine, drained
- 4 spring onions, cleaned, washed and cut into fine rings
- 1 celery, cleaned, washed and cut into fine rings
- 100 ml olive oil, cold pressed
- 4 tablespoon lemon juice, freshly squeezed
- 2 cloves garlic, peeled, sterilized and finely chopped
- 1 tablespoon dill, washed and finely chopped
- 3 tablespoon parsley, washed and chopped
- 0.5 ½ lemon peel, finely grated
- 0.5 teaspoon ½ mustard powder
- a bit salt
- some black pepper, ground
For the set:
- some dill
- parsley
Print Recipe
Pin Recipe Instructions
- In a bowl, carefully mix in the chickpeas with the tuna, spring onions and celery. Put all the other ingredients, except for the dill and parsley for garnish, in a blender jar and shake well. Pour over the chickpeas and tuna salad, cover and let steep for several hours.
- Garnish with the herbs and serve with fresh Greek bread.
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