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.
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Wash and dice the cucumbers, then place them in a large bowl.
Add the cooked chickpeas, well drained (if using canned chickpeas, rinse them under running water).
Dice the tomatoes and add them to the bowl.
Crush the taralli with your hands and add them to the salad for crunch.
Open the jar of tuna, drain off any excess oil, and roughly break up the tuna, 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 the flavors can meld.
Large bowl
Strainer or colander (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 up to 24 hours.
Italia, Puglia
| Energy (kcal) | 96.47 |
| Carbohydrates (g) | 10.39 |
| of which sugars (g) | 1.49 |
| Fat (g) | 1.42 |
| of which saturates (g) | 0.23 |
| Protein (g) | 8.22 |
| Fibre (g) | 2.19 |
| Salt (g) | 0.21 |
