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Healthy
Chickpea and tuna salad
A protein-rich cold salad of chickpeas and tuna, ready in minutes.
Gluten-free
Ingredients
- 300 g cooked and drained chickpeas
- 120 g drained tuna in water
- 100 g halved cherry tomatoes
- 1/2 red bell pepper diced
- 1/4 red onion in fine julienne
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- A handful of chopped parsley
Step-by-step
Choose your robot:
- Put the red onion in the mixing bowl and chop 2 sec/speed 4 to soften it.
- Set the onion aside in a large bowl.
- Add the chickpeas, the tuna, the cherry tomatoes and the bell pepper to the bowl.
- Prepare the vinaigrette mixing oil, vinegar, salt and pepper.
- Pour the vinaigrette over the salad and sprinkle the parsley.
- Stir gently so as not to break the chickpeas.
- Let it rest 10 minutes in the cold and serve.
Tips
- Nutritional note: chickpeas and tuna add plant and animal protein, very filling.
- Use tuna in water instead of in oil to reduce fat.
- Ideal as a cold lunchbox to take to work.
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