Tuna and Chickpea Salad (Salada de Atum e Grão-de-Bico)

This Salada de Atum e Grão-de-Bico (Tuna and Chickpea Salad) is a refreshing and nutritious dish from Cape Verdean cuisine. It's perfect for a light and satisfying meal, especially during the hot summer months.

Tuna and Chickpea Salad (Salada de Atum e Grão-de-Bico)

Ingredients

  • 2 cans of tuna, drained
  • 1 can of chickpeas, drained and rinsed
  • 1 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1/4 cup of fresh parsley, chopped
  • 1/4 cup of olive oil
  • 2 tablespoons of red wine vinegar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine the tuna, chickpeas, red onion, bell pepper, cucumber, and parsley.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
  3. Pour the dressing over the tuna and chickpea mixture and toss gently to combine.
  4. Adjust seasoning to taste and refrigerate for at least 30 minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
0 minutes
Total time:
15 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
25g
Fat
8g

Supplies

Large mixing bowl Small mixing bowl

Tools

Whisk

Serving suggestions

Serve the Salada de Atum e Grão-de-Bico chilled as a light lunch or as a side dish with grilled fish or meat.

Tips & tricks

For added flavor, you can add a squeeze of fresh lemon juice to the salad before serving.

Cost

$10