Chickpea, Potato, and Tuna Salad

The chickpea, potato, and tuna salad is a simple and nutritious dish, perfect for a fresh and balanced meal. Here’s how to prepare it:

Ingredients

• 200 g of precooked chickpeas
• 2 medium potatoes
• 160 g of canned tuna in oil
• 1 small red onion
• A bunch of fresh parsley
• Juice of one lemon
• Salt and pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Start by boiling the potatoes. Wash them and put them in a pot with cold water and a pinch of salt. Bring to a boil and let cook for about 20-30 minutes, or until they are tender. You can check if they’re done by sticking in a fork; if it enters without resistance, they’re ready. Drain them, let them cool, then peel and cut them into cubes.
2. While the potatoes are cooking, drain the chickpeas and rinse them under cold water to remove any preservative taste.
3. Drain the tuna from the preservation oil and roughly shred it with a fork.
4. Clean the red onion and slice it into very thin strips.
5. In a large bowl, combine the chickpeas, potato cubes, shredded tuna, and red onion.
6. Wash and finely chop the parsley and incorporate it into the bowl.
7. Dress everything with lemon juice, a generous drizzle of extra virgin olive oil, salt, and pepper to taste.
8. Mix well to combine the ingredients and let rest in the fridge for about 30 minutes before serving, to allow the flavors to intensify.

This is a versatile recipe and you could also add other ingredients to taste like cherry tomatoes, pickles, or olives to enrich it further.

Curiosity

Legume salads are an excellent solution for those who want to bring nutritious single dishes to the table. In particular, chickpeas are a good source of plant protein and fiber, which contribute to a longer-lasting feeling of fullness.