Lunch

Tuna and Chick Pea Salad

Two peppers, radicchio and basil, a sherry vinegar dressing, eggs and croutons over.

A photo of chickpea salad bowl
Photo: moria, CC BY 2.0
Total
20 min
Serves
4
Ingredients
  • 1 can tuna (drained)
  • 1 can chick peas (19 oz)
  • 1 red pepper (thinly sliced)
  • 1 yellow pepper (thinly sliced)
  • leaf lettuce (torn)
  • ½ head radicchio (torn)
  • 10 basil leaves (chopped)
  • ¾ cup olive oil
  • ¼ cup sherry vinegar
  • 1 tbsp dried oregano
  • salt and pepper (to taste)
  • 4 chopped hard boiled eggs
  • handful croutons
Method
  1. Mix the tuna, chick peas, peppers, lettuces and basil leaves.
  2. Dressing: combine the olive oil, vinegar, oregano, salt and pepper.
  3. Pour over the salad and combine.
  4. Garnish with the eggs and croutons.

Source: Nan's recipe book

tunachick peassaladnan's book

wolfeats.ca/recipes/tuna-and-chick-pea-salad/