Ingredients
Equipment
Method
- Drain and rinse the chickpeas under cool water. Let them sit in a colander for a few minutes to drip-dry (pat dry if you have time). If desired, lightly press a few chickpeas with the back of a fork to help them absorb the dressing.
- Prep the vegetables and herbs: dice cucumber, halve cherry tomatoes, finely dice the red bell pepper, and slice the red onion very thin. If onion is too strong, soak in cold water for 5 minutes and drain. Chop parsley and mint.
- Whisk the dressing in a small bowl: lemon juice, lemon zest, olive oil, garlic, cumin, paprika, salt, and pepper. Taste and adjust. If too sharp, add a small drizzle of honey.
- In a large bowl, combine chickpeas, tuna, cucumber, tomatoes, bell pepper, red onion, and herbs. Pour dressing over the top and fold gently until evenly coated. Let rest at least 15 minutes before serving.
Nutrition
Notes
For best texture, drain and rinse chickpeas well, then let them drip-dry (or pat dry) so the dressing clings. If red onion tastes too sharp, soak sliced onion in cold water for 5 minutes, then drain. Let the salad rest at least 15 minutes before serving so flavors bloom. Store airtight in the fridge up to 4 days; stir and refresh with a squeeze of lemon and a drizzle of olive oil if needed. Optional: add 1 teaspoon honey to the dressing if your lemons are extra tart.
