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Tuna and Chickpea Salad

Ensalada de Atún y Garbanzos
Garbanzo 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.
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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.
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Course; Fish / Salad
Cuisine; Mexican