Light Chickpea Salad
Salads • European
Description
Light Chickpea Salad
Ingredients
- Chickpea 5 oz
- Canned tuna in its own juice 5 oz
- Pickled Apples 1 piece
- Meyer Lemon Juice 0 fl oz
- Salt to taste
- Olive Oil to taste
- Italian chopped parsley to taste
Step-by-Step Guide
Step 1
Soak the chickpeas overnight in a large amount of cold water. Just before preparing the salad, drain the water, rinse the chickpeas, cover them with fresh cold water, and place them on the stove. Cook after boiling for 40–50 minutes on low heat. Drain in a colander and let cool. To cool the chickpeas faster, you can rinse them several times with cold drinking water.
Step 2
Place the pieces of tuna in a salad bowl and lightly mash them with a fork.
Step 3
Cut the apple into small cubes and place them in a bowl of water with the juice of half a lemon added. Then drain the liquid and pat the pieces dry with a paper towel.
Step 4
In the salad bowl with the tuna, add the cooled chickpeas and apple. Season with salt and herbs to taste. Dress with olive oil (or mayonnaise).
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