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.
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
- In a large bowl, combine the tuna, chickpeas, red onion, bell pepper, cucumber, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the tuna and chickpea mixture and toss gently to combine.
- 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