Tuna salad with crispy chickpeas
Delight in the perfect blend of hearty tuna and crunchy chickpeas in this flavorful salad for a hint of zest and satisfaction in every bite.
Ingredients:
- Tbsp. extra-virgin olive oil, divided
- 15-oz. can chickpeas, rinsed, patted dry
- Kosher salt
- small shallot, finely chopped
- Tbsp. mayonnaise
- Tbsp. Dijon mustard
- Tbsp. red wine vinegar
- Freshly ground black pepper
- 5-oz. can water-packed tuna, drained
- red or other endive, halved crosswise, leaves separated
- cup parsley leaves
- Tbsp. (heaping) sliced pickled chiles
- lemon
Instructions:
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Saute chickpeas, stirring occasionally, until they become crispy and golden brown, for about 6 to 8 minutes. Sprinkle some salt over the chickpeas and allow them to cool down.
- In a spacious bowl, combine minced shallot, mayonnaise, mustard, and vinegar; season the dressing with salt and pepper. Incorporate tuna into the mixture, flaking it with a fork. Integrate chickpeas, endive, parsley, and pickled chiles. Grate the lemon's zest finely over the salad, then add the lemon juice. Drizzle in the remaining 2 tablespoons of oil and mix gently. Taste the dish and add more salt if necessary.
Summary:
- Calories: 1615 kcal
- Fat: 104 g
- Protein: 63 g
- Carbs: 119 g
- Potassium: 1613 mg
- Magnesium: 203 mg