Chickpea and Tuna Salad

Ingredients

• 300 g Cooked chickpeas (Drained)
• 120 g Tuna in water (Drained)
• 100 g Cherry tomatoes (Halved)
• 0.5 Red bell pepper (Diced)
• 0.25 Red onion (Cut into fine julienne)
• 2 tbsp Extra virgin olive oil
• 1 tbsp Apple cider vinegar
• Salt and pepper (To taste)
• Parsley (A handful, chopped)

Steps

1. 1

   Put the julienned red onion in the Thermomix or other food processor mixing bowl. Chop for 2 seconds at speed 4 to soften it.

2. 2

   Set the softened onion aside in a large bowl.

3. 3

   Add the drained chickpeas, drained tuna, halved cherry tomatoes, and diced red bell pepper to the mixing bowl.

4. 4

   Prepare the vinaigrette by mixing the extra virgin olive oil, apple cider vinegar, salt, and pepper.

5. 5

   Pour the vinaigrette over the salad and sprinkle the chopped parsley over it.

6. 6

   Stir gently so the chickpeas do not break.

7. 7

   Let the salad rest in the cold for 10 minutes, then serve.

Notes

The source recommends tuna in water rather than tuna in oil to reduce fat. Serve as a cold lunchbox meal. The structured recipe lists 8 minutes of cook time, although the described method is a cold preparation with no conventional heating.

Nutrition per serving

• salad
• main
• cold
• no-cook
• high-protein
• gluten-free
• quick
• lunchbox