With the arrival of summer, we feel like cooking very little and we think of simple and, if possible, fresh recipes to face hot days. Gazpacho and salmorejo are the main stars of the summer season, but there are many more options. Today we bring you a summer meal that is just as homemade, simple, nutritious and tasty: chickpea, tuna and egg salad. In 15 minutes you will have a delicious dish ready.
The first thing to do is cook the eggs. Heat plenty of water in a saucepan and add a pinch of salt so that, later, they peel well. Let them boil for 10-12 minutes. and then we cool them in ice water.
To be faster, we choose the chickpeas from the jar, which are already cooked and we save a lot of time. Drain the chickpeas in a strainer, rinse them with water and add the tuna, the boiled eggs and the tomatoes cut in half. If we feel like eating it as a salad, we fix it with a mixture of salt, oil and vinegar.
Another option, as a salad, is to crush the chickpeas with a fork in a deep bowl. Peel the eggs and grate them and do the same with the carrots. Later we incorporate the very drained canned tuna, the mayonnaise, a yogurt (optional) and the mustard. We mix everything and in the fridge.
In both options we can incorporate capers or pickles to give an extra flavor and, of course, don’t miss some picks or biscuits.
Tropico melamine salad bowl El Corte Inglés
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Photos | Direct to the palate
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