This chickpeas and tuna salad are super yummy and so fulfilling that you can take it as lunch by itself.
This is a heavy salad. It’s a combination of eggs, tuna, chickpeas and some mayo (not too much). There is no way you end hungry after eating this plate.
It’s perfect to take to your job. The only thing is that you need to take the dressing in a separate container and add it to your salad right before you eat it. This way the salad won’t be soggy and the greens remain fresh and “crunchy”. Another reason is that the mayo in the dressing tends to go bad after several hours without refrigeration.
Now that I mention the dressing. This dressing is by far one of my favorites and the reason is …. Garlic (a lot). I could season every one of my savory dishes with garlic without any problem. I love the pungent spicy flavor that it gives to the food. Of course, if you are not a bit fan of garlic you can use 1 small garlic clove — or even garlic powder — instead of 2 cloves of garlic like I do.
This salad is super easy and versatile. The greens can be almost whatever you want. I prefer to use watercress and spinach because their flavor is kind of neutral and works fine with the strong flavor of the tuna and the garlic.
It is preferable that the canned tuna is in water to avoid the greasiness of oil and to give a lighter and fresh touch.
If you want an extra creaminess to the salad you can add a small avocado. For me, every Ensalada should work with avocado.
I really hope that you like this simple yet fulfilling chickpea and tuna salad. I see you in the next recipe.
Chickpeas and Tuna Salad
Ingredients
- 400 gr chickpeas a medium can
- 1 small can of tuna
- 2 hard-boiled eggs
- 1 cup watercress
- 1 cup purple lettuce you can use any type of lettuce
- 1 cup spinach
Dressing:
- 2 garlic cloves minced
- 2 tbsp mayo
- 1 tsp dijon mustard
- 1 tbsp olive oil
- Pinch of salt
Instructions
- Wash all your greens (watercress, spinach, and lettuce) and drain them well.
- In a salad bowl toss the greens, the eggs cut into slices, the chickpeas, and the tuna.
- Mix all the ingredients for the dressing in a separate bowl and when its homogeneous pour it over the salad and mix.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.