- Boiled chickpeas 500 grams
- Tuna in oil well drained 160 grams
- Natural Greek yogurt 4 tablespoons
- Mayonnaise 2 tablespoons
- Cherry tomatoes 250 grams
- Rocket 100 grams
- Pitted olives in oil 80 grams
- Salt as much as is needed • 1 kcal
- Pepper as much as is needed
The chickpeas with tuna are a fresh and delicious legume salad, perfect for those hot summer days when only the thought of putting yourself to the stoves make you sweat. In this super simple and quick recipe, the chickpeas and tuna are seasoned with a creamy mayonnaise, enriched with a bit of Greek yogurt to make everything lighter, and then combined with rocket and cherry tomatoes. The result is a tasty, balanced and irresistible preparation, perfect to be enjoyed on the beach (or in the office) or to be served in informal dinner with friends.
How to prepare chickpeas with tuna
Drain the tuna and collect it in a bowl, then add the yogurt and mayonnaise (1) and mix well.
Drain the chickpeas and then rinse them quickly under cold running water; add them to the tuna and mix again (2).
Wash the cherry tomatoes and cut them in half (3).
Add the cherry tomatoes and olives to the chickpeas and tuna and mix (4).
Add the well-washed rocket (5) and then add salt and pepper as you like.
Put the chickpeas with tuna in individual dishes and serve (6).
Chickpeas with tuna can be preserved in the refrigerator for 2-3 days, closed in a special container with an airtight seal.