A fresh and light salad based on cucumber, chickpeas, tomatoes, tuna, and tarallini. 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 so the flavors blend together.
Step 1 of 7: Wash and dice the cucumbers, then place them in a large bowl.
Step 2 of 7: Add the cooked chickpeas, well drained (if using canned chickpeas, rinse them under running water).
Step 3 of 7: Dice the tomatoes and add them to the bowl.
Step 4 of 7: Crush the taralli with your hands and add them to the salad for crunch.
Step 5 of 7: Open the jar of tuna, drain off any excess oil, and roughly break up the tuna, then add it to the bowl.
Step 6 of 7: 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 the flavors can meld.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Fish, Milk, and Tree nuts
| Average values | Per serving560 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,764 kJ661 kcal | 494 kJ118 kcal |
| Fat | 22.34 g | 3.99 g |
| of which saturated fatty acids | 3.25 g | 0.58 g |
| Carbohydrates | 58.41 g | 10.43 g |
| of which sugars | 8.06 g | 1.44 g |
| Fibre | 11.82 g | 2.11 g |
| Protein | 44.8 g | 8 g |
| Salt | 1.18 g | 0.21 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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