Chickpea Salad with Tuna

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Whether it's a Niçoise, a Greek salad, or just that arugula dish, but not with shrimp — this salad evokes several iconic and beloved dishes. Packed with greens and onions, canned tuna and chickpeas, vegetables, feta cheese, and a dressing made of olive oil and lemon juice — it’s the Mediterranean easily transported to your plate any time of year.

Ingredients

Spanish onions - ½ heads
Chickpea - 14.1 oz
Marinated cherries - 8.8 oz
Cucumbers - 8.8 oz
Orange Bell Peppers - 1 piece
Canned tuna in its own juice - 10.6 oz
Arugula - 3.5 oz
Parsley - 1.4 oz
Feta cheese - 3.5 oz
Meyer Lemon Juice - 1 fl oz
Olive Oil - 1 fl oz
Garlic - 3 cloves
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the red onion into thin strips, soak it in cold water, and let it sit while preparing the salad (this will preserve its flavor while mellowing some of the sharpness).

Step 2

Cut the cherry tomatoes in half. Remove the seeds from the cucumber and slice it into half-moons. Remove the core from the bell pepper and cut it into short, thick strips.

Step 3

In a large bowl, combine the chickpeas, tomatoes, cucumber, onion, and bell pepper.

Step 4

Shred the tuna and add it to the vegetables.

Step 5

In a small bowl, combine lemon juice, olive oil, minced garlic, salt, and pepper.

Step 6

Drizzle the salad with dressing, season with salt and pepper to taste, and toss to combine.

Step 7

On a plate, place some arugula, then layer the salad on top and sprinkle it with feta cheese. Alternatively, you can serve the salad in a communal dish, mixing it with the arugula and feta.