Ensalada de Atún y GarbanzosGarbanzo beans (chickpeas) and tuna join to make a versatile salad that can be piled on a tostada for a light meal, served in a bowl at a buffet, or plated as a first course salad with mixed greens.
Tuna and Chickpea Salad
Ensalada de Atún y GarbanzosGarbanzo beans (chickpeas) and tuna join to make a versatile salad that can be piled on a tostada for a light meal, served in a bowl at a buffet, or plated as a first course salad with mixed greens.
Ingredients
Makes 4 servings
- 2 cans solid white tuna drained
- 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- 2 green onions finely chopped, including 3 inches of green
- 2 jarred pickled jalapeño chiles en escabeche, seeded and chopped
- 2 medium tomatoes seeded and finely chopped
- ¼ cup lightly packed chopped cilantro or parsley
- 3 tablespoons olive oil
- 1½ tablespoons unseasoned rice vinegar
- 2 teaspoons fresh lime juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt or to taste
Instructions
- In a large bowl, break up the tuna into small pieces with a fork.
- Add all of the remaining ingredients and toss to mix.
- The salad can be covered and refrigerated up to 4 hours for best flavor.
Notes & Wine Advice
Serve cold.