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🍽️ Fresh Chickpea and Tuna Salad

466 kcal · 30 min · 4 servings

Ingredients

• chickpeas 250 g
• tuna in its own juice 300 g
• artichoke hearts 300 g
• olives, black 50 g
• vine tomatoes 2 pcs.
• onions, red 1 pc.
• garlic cloves 1 pc.
• rosemary, fresh 4 g
• balsamic vinegar, light 2 tbsp
• olive oil 6 tbsp
• salt pinch
• pepper, black ground pinch
• brown sugar 1 tsp
• salad mix 50 g

Instructions

1. 1. Open the can of chickpeas and drain the liquid.
2. 2. Rinse the chickpeas under cold water.
3. 3. Dry the chickpeas thoroughly with a kitchen towel.
4. 4. Open the can of tuna and drain the water.
5. 5. Break the tuna into large chunks using a fork.
6. 6. Open the can of artichoke hearts and drain them.
7. 7. Cut the artichoke hearts into quarters.
8. 8. Drain the olives.
9. 9. Cut the olives in half.
10. 10. Pit the olive halves.
11. 11. Wash the tomatoes under running water.
12. 12. Cut the tomatoes in half.
13. 13. Remove the hard stem from the tomato.
14. 14. Dice the tomatoes into small cubes.
15. 15. Peel the onion.
16. 16. Slice the onion into thin rings.
17. 17. Peel the garlic clove.
18. 18. Finely chop the garlic.
19. 19. Rinse the rosemary sprig under water.
20. 20. Shake the rosemary dry.
21. 21. Strip the needles off the rosemary sprig.
22. 22. Finely chop the rosemary needles.
23. 23. Place the chopped garlic into a bowl.
24. 24. Add the chopped rosemary to the bowl.
25. 25. Pour the balsamic vinegar into the bowl.
26. 26. Add the olive oil to the bowl.
27. 27. Season the dressing with salt.
28. 28. Season the dressing with pepper.
29. 29. Add the sugar to the bowl.
30. 30. Mix all dressing ingredients well together.
31. 31. Add the drained chickpeas to the dressing bowl.
32. 32. Add the tuna chunks to the bowl.
33. 33. Add the artichoke quarters to the bowl.
34. 34. Add the halved olives to the bowl.
35. 35. Add the diced tomatoes to the bowl.
36. 36. Add the onion rings to the bowl.
37. 37. Gently fold all ingredients into the dressing.
38. 38. Let the salad marinate for a while.
39. 39. Wash the salad leaves under cold water.
40. 40. Tear the salad leaves into bite-sized pieces.
41. 41. Dry the salad leaves in a salad spinner.
42. 42. Add the dry salad leaves to the rest of the salad.
43. 43. Mix the salad one more time briefly.
44. 44. Plate the salad.
45. 45. Enjoy your meal!

Nutrition per serving

• kcal: 466
• Protein: 30 g · Fett/Fat: 24 g · Carbs: 38 g