Chickpea Tuna Salad
No lettuce, no leaves. This is the kind of salad that holds in the fridge for three days and gets better. Chickpeas instead of mayo-bound cubes of celery; lemon and olive oil instead of dressing. Eat on toast, in a wrap, or with crackers.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 3 servings
- Cost/serving
- $2.10
Ingredients
- ·1 × 400 g can, drained canned chickpeas
- ·1 × 150 g can, drained canned tuna
- ·1/2 red, finely diced onion
- ·1, juiced lemon
- ·3 tbsp olive oil
- ·small handful, chopped parsley (optional)
- ·to taste salt
- ·to taste black pepper
- ·2 tbsp mayonnaise (optional)
Method
- 1.Tip the drained chickpeas into a bowl. Use a fork to lightly crush about half of them. This is what gives the salad body.
- 2.Flake in the tuna. Add the diced onion.
- 3.Whisk the lemon juice with the olive oil, salt, and pepper. Pour over the salad and toss.
- 4.Add parsley if using. If you like things creamier, stir in the optional mayo.
- 5.Taste and adjust. It usually wants more lemon. Let it sit 10 minutes before eating so the onion mellows.
If you don't have…
- canned tuna: canned salmon, sardines, or a hard-boiled egg
- red onion: yellow onion soaked in cold water for 5 minutes, or 1 chopped green onion
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