Portuguese Chickpea and Tuna Salad

Portuguese Chickpea and Tuna Salad

A quick and easy salad that is equally delicious served as part of a pesticos or tapas spread, or as a salad for lunch or a light dinner.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Dinner, lunch, pesticos, Salad, Tapas

Cuisine: Portuguese, Spanish

Keyword: chickpeas, potluck dishes, summer salads, tuna

Servings: as a salad

Calories: 402kcal

Ingredients

6-8 small new potatoes, halved or quartered
2 -3 hard boiled eggs
12-15 small green olives
540 ml canned chick peas rinsed & drained
200 gram Tuna drained
⅓ cup thinly sliced onion or substitute one small shallot, thinly sliced
⅓ cup fresh parsley chopped
1 lemon juice and zest
4 tablespoons olive oil
salt & fresh cracked pepper to taste

Instructions

Prepare the hard-boiled eggs and potatoes

Place the eggs in a small saucepan and add water to cover. Bring to a boil, then remove from the heat and set aside to cook in the hot water for 25 minutes.
After 25 minutes, rinse the eggs under cold water (or place in a bowl of cold water) to stop the cooking and cool the eggs . Set aside in the refrigerator until ready to assemble the salad.
Note: You can prepare the potatoes while the eggs are cooking, they will finish up about the same time.
Wash the potatoes and cut into halves or quarters, depending on their size. Place in a saucepan and cover with water, about two inches above the potatoes. Add salt, cover and bring to a boil.
Uncover, reduce the heat to medium high and continue to simmer uncovered until the potatoes are tender and you can easily pierce the potato with a fork. (about 10-15 minutes once it starts to boil).

Assemble the Salad

Peel and roughly chop the eggs, set aside.
In a large bowl, place the chickpeas, olives, potatoes. and ½ the parsley. Break up the tuna into bite sized pieces and add to the bowl. In a separate small bowl, mix together the juice and zest of the lemon with the olive oil. Add to the other salad ingredients and toss gently. Taste and season with salt and pepper.
Transfer to a large serving dish. Garnish with the egg, a few lemon slices and the remaining parley.

Notes

TIP: For a milder, less pungent onion flavour in the salad, soak the sliced onion in ice-water, or vinegar for 15-20 minutes. Drain (and rinse if using vinegar) and add to the other ingredients.

Nutrition

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