Tuna, chickpea and lemon salad
A no-cook bowl of tinned tuna and chickpeas with crunchy cucumber and fresh tomatoes. Make the dressing in the serving bowl to keep washing-up small.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 tins tuna in spring water, about 220g total drained weight
- 400g tin chickpeas, drained and rinsed (about 240g drained)
- ½ cucumber, about 150g, diced
- 200g fresh tomatoes, diced
- 1 tbsp olive oil
- 1½ tbsp lemon juice
- Black pepper, to taste
Method
- Check the ready-to-eat ingredients
Use intact tins within their labelled date and refrigerate opened ingredients as directed. Tinned tuna and chickpeas are already cooked; this cold method is not suitable for raw fish or dried pulses.
- Prepare
Wash cucumber and tomatoes under running water before chopping. Drain tuna and chickpeas thoroughly. Use a clean board and utensils that have not touched raw meat or fish.
- Dress
Whisk oil, lemon juice and pepper in a large bowl. Add chickpeas, cucumber and tomatoes and toss to coat.
- Flake the tuna
Flake the drained tuna with a fork on a clean plate, checking for bones. Leave some larger pieces rather than mashing it to a paste, so it keeps its texture when folded into the dressed vegetables.
- Add tuna
Fold in tuna in large flakes and divide between two bowls. Serve immediately or cover and refrigerate promptly until serving.
Make it work with what you have
- Use tinned ready-to-eat chickpeas, not soaked but uncooked dried chickpeas.
- If preparing ahead, keep cold and stir once before serving because tomatoes release juice.