Chickpea and Tuna Salad

Name: Chickpea and Tuna Salad
Ingredients: 13 ounces of cooked, drained chickpeas (about a cup and a half or two); 2 cans of high-quality tuna, drained (about 8 ounces total); 1/3 cup of minced red onion; 1/3 cup of roughly chopped flat leaf/Italian parsley; ¼ cup plus 1 tablespoon of AVW Olive Oil; ½ teaspoon of salt (or less); 1 tablespoon of Ultimate Red Wine Vinegar; 1 tablespoon of Hot ACV; 1 soft-boiled egg per person ( optional)

March 29, 2024By American Vinegar Works

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, and Hot Apple Cider Vinegar.

Chickpea and Tuna Salad

Ingredients

13 ounces of cooked, drained chickpeas (about a cup and a half or two)
2 cans of high-quality tuna, drained (about 8 ounces total)
1/3 cup of minced red onion
1/3 cup of roughly chopped flat leaf/Italian parsley
¼ cup plus 1 tablespoon of AVW Olive Oil
½ teaspoon of salt (or less)
1 tablespoon of Ultimate Red Wine Vinegar
1 tablespoon of Hot ACV
1 soft-boiled egg per person ( optional)

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Directions

In a medium bowl combine all of the ingredients—except the egg-- and blend together. If you are adding a soft-boiled egg slice it and set on top. Seriously that is it.
Serve the salad cold or at room temperature. If it was made ahead and previously in the fridge let it come to room temperature so that the olive oil liquifies again.
If you want, you can spoon it onto hardy greens like arugula (not traditional but good) for serving.

Recipe Note

Note on Tuna/Olive Oil: Aim for high quality tuna in oil, not water. This often implies Spanish, Portuguese, or Italian canned tuna but not exclusively. Many of these canned tunas will say they are in extra virgin olive. If that is the case the oil is of pretty lousy quality. I often drain and save that olive oil for some kind of sautéed or fried dish (it is great in French green beans with a little fresh rosemary, for instance) but for the salad itself you should season with our olive oil or another high quality EVOO that you enjoy.

Note on Salt: Many of the canned tunas above have been salted. Because of this you should be especially sparing in how much salt you add to the dish. You may want to add no salt at all and then season to taste before serving. Note that acids, like vinegar, serve as tastebud substitutes for salt and you may be able to get away with adding much less salt than you would expect.

Note on Vinegar: Any of our grape wine vinegars will work well here. I like to add in the smoke of the Hot ACV as well but if you don’t have it on hand, go with the red, rose, chardonnay, or sherry. It will still be great.

Chickpea and Tuna Salad

Chickpea and Tuna Salad

Ingredients

Directions

Recipe Note

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