Chickpea salad with tuna and egg
Cooked chickpeas with tomato, pepper, red onion and cucumber, tuna and hard-boiled eggs, dressed with olive oil and vinegar. The summer way to eat pulses in Spain, Argentina and Uruguay; it is also made with cooked lentils or white beans.
- 25 minTime
- 21 minHands-on
- 4Portions
- ≈ €1.50per portion
- 500kcal per portion
Ingredients for 4 portions
- 4Eggs
- 600 gChickpeas, cooked, drained
- 2Tomatoes, diced
- 1Bell pepper, red, finely diced
- 1Red onion, small, finely chopped
- ½Cucumber, diced
- 200 gTuna, drained
- 5 tbspOlive oil
- 2 tbspVinegar
- to tasteSalt
Method
- Bring a pan of water to the boil, gently lower in the eggs and boil them for 10 minutes.
- Rinse the chickpeas in a colander and leave them to drain well.
- Dice the tomatoes, pepper and cucumber, and finely chop the red onion.
- Cool the eggs in cold water, peel them and cut them into quarters.
- Mix the chickpeas, vegetables and flaked tuna in a large bowl. Drizzle over the olive oil and vinegar, season with salt and toss.
- Arrange the egg quarters on top and serve, ideally slightly chilled.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
