American Vinegar Works Chickpea and Tuna Salad
This is an ideal 10-minute meal that will leave you satisfied and feeling healthy. And eating quickly.
The original recipe is based on a Portuguese dish that would be commonly served as a cold salad or starter. In the original salted cod is used instead of canned tuna. If you have access to good (thick) salted cod and are inclined you should definitely go for it.
I’ve found this version fast and satisfying and something I can pull together with mostly pantry items (fresh parsley and onion are the only other ingredients needed). I don’t miss the cod. I also like this salad as an option to take to work or to a picnic since it holds up exceptionally well and there isn’t really anything to wilt.
This recipe features our EVOO, Ultimate Red Wine Vinegar, opens in a new tab, and Hot Apple Cider Vinegar, opens in a new tab.
Which vinegar to use, and why
Chickpeas and tinned fish are both mild and dense. Red wine vinegar gives the bowl a backbone. We use Ultimate Red Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
Better after an hour. The chickpeas take the dressing in as they sit.
What to cook next
Try Tuna Salad with Vinegar, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
