Fresh and light salad made with cucumbers, chickpeas, tomatoes, tuna and taralli. A simple and quick recipe, ideal for summer lunches, picnics or meals to take to work. It is recommended to let it rest in the refrigerator for at least 30 minutes to blend the flavors.
Wash and cut the cucumbers into cubes and put them in a large bowl.
Add cooked and well-drained chickpeas (if using canned chickpeas, rinse them under running water).
Cut the tomatoes into cubes and add them to the bowl.
Crumble the taralli by hand and add them to the salad for crunch.
Open the jar of tuna, drain the excess oil and break the tuna into chunks, then add it to the bowl.
Dress with extra virgin olive oil, salt, oregano and apple cider vinegar; mix well to distribute the dressing.
Let it rest in the refrigerator for at least 30 minutes before serving so that the flavors combine.
Large bowl
Colander or strainer (for the chickpeas)
Store in the refrigerator for up to 24 hours in an airtight container
Perfect to prepare in advance and take to work or on a picnic. Keep it in the refrigerator in an airtight container for a maximum of 24 hours.
Italy, Puglia
| Energy (kcal) | 305.97 |
| Carbohydrates (g) | 9.06 |
| of which Sugars (g) | 1.33 |
| Fat (g) | 26.82 |
| of which Saturates (g) | 4.2 |
| Protein (g) | 6.7 |
| Fiber (g) | 1.94 |
| Sale (g) | 0.03 |
