Crispy Chickpea and Tuna Salad

The tuna supports the real stars of this salad – the chickpeas.

Ingredients

5 tbsp olive oil
400g canned chickpeas
Two handfuls of roquette
Two handfuls of cos lettuce roughly torn
3/4 cup loosely packed fresh herbs, we used parsley and dill – finely chopped
2 tbsp mayonnaise
1 tbsp wholegrain mustard
1 tbsp Sherry vinegar or red wine vinegar
Salt
Pepper
290g sustainably caught tuna in spring water
4 mild pickled peppers (optional)
Juice and finely grated zest of one small lemon

Method

This salad combines fresh leaves, meaty chunks of Australian tuna, a rich dressing and salty, crispy chickpeas. We like to use water-packed tuna for this recipe because we’re creating a creamy, tangy dressing and starting with a clean slate helps those flavours sing. You can add to this dish as you see fit; chopped celery is a great crunchy addition, a finely diced shallot goes down well in the dressing, croutons never disappoint! 

We used Little Tuna here, a sustainable brand that fish off the coast of Cairnes. To ensure the sustainability of the fishery, AFMA has enforced strict guidelines for gear used, the number of vessels and monitoring tools. A quota system is also in place, limiting the total allowable commercial catch. With these methods in place, there won’t be a decline in the species survival over time.

 

Serves 2

Crispy Chickpea and Tuna Salad

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 8-10 minutes – they will splutter and spit at you, that’s all part of the yumifying process. Season liberally with salt and set aside.

Wash and dry the roquette and lettuce. Place in a large bowl, add half of the herbs and toss.

Whisk remaining 2 tbsp oil, mayonnaise, mustard, and vinegar in a small bowl; season dressing with salt and pepper. Mix in tuna, breaking up any very large pieces with a fork. Add in remaining herbs and toss to coat. 

Add the tuna mix to the lettuce mix, sprinkle over chickpeas, pickled peppers, lemon juice and zest. Toss to combine. Taste and season with more salt if needed. 

Serve with a piece of crusty white bread to mop up the dressing.

*Doubles easily to serve 4

 

Hints and Tips

This is a toss and serve straight away salad, letting it sit will result in soggy chickpeas and wilty lettuce – NOT what you want.

 

comments
  • Kate Mars

    This salad is the best I have had in forever! A new fav!

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