Chickpea salad with tuna and feta
Una ensalada refrescante y rápida de preparar con garbanzos, atún, vegetales frescos, queso feta y vinagreta casera
Time: 15 min · Servings: 2 · Calories: 234 kcal
Ingredients
- 400 g cooked chickpeas
- 140 g tuna in olive oil
- 38 units green bell pepper
- 38 units red pepper
- 75 units red onion
- 30 units black olives
- 150 g feta cheese
- 50 ml extra virgin olive oil
- 35 ml apple cider vinegar
- 5 g Dijon mustard
- 5 teaspoon of Salt
Method
- Rinse the chickpeas under cold water and drain them well to remove the preserving liquid.
- Finely dice the red onion, green pepper, and red pepper into small, uniform pieces.
- Crumble the feta cheese with your hands or cut it into regular cubes, and pit the black olives if necessary.
- Prepare the vinaigrette by emulsifying the tuna oil, extra virgin olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt in a bowl until a homogeneous mixture is obtained.
- In a large bowl, mix the chickpeas, chopped vegetables, drained tuna, and olives, pouring the vinaigrette over them so that the ingredients absorb the flavor.
- Serve the salad in a deep plate or bowl, spreading the feta cheese on top and decorating with a final touch of olive oil if desired.
Categories: Salads & Vegetable Dishes · All recipes
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