Chickpea Salad with Tuna & Eggs | CLASSIC Recipe from Spain

This Spanish Chickpea Salad with Tuna & Eggs, known as Ensalada de Garbanzos con Atún y Huevos, is packed with flavors, seriously easy to make and done in about 20 minutes. Serve it as a starter or even a main course, next to a crunchy baguette and a bottle of chilled white wine.

As always, to make this recipe I used canned chickpeas, to make things easier and quicker. If you prefer, you can use dried chickpeas as well. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

For the tuna, I used Spanish canned tuna in olive oil. But you can use any type of canned tuna you like. However, I did use the olive oil from the tuna to make the dressing. If you use canned tuna in water, just use extra virgin olive oil to make the dressing.

TIPS & TRICKS to Make this Recipe: You can serve this salad at room temperature or even chilled. Just cover with saran wrap and add to the fridge. It will hold for up to 3 to 4 days.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
CANNED SPANISH TUNA I USED (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Chickpea Salad with Tuna & Eggs

5 from 3 votes

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Chickpea Salad with Tuna & Eggs

Course Salad

Cuisine Spanish

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Calories 320 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 2 cans chickpeas 15.5 oz / 440 grams each
• 2 cans tuna in olive oil 4 oz / 110 grams each
• 2 eggs
• 1/2 red onion
• 1 green bell pepper
• 1 red bell pepper
• 1/4 cup chopped fresh parsley 15 grams
• 1 clove garlic
• 1 tbsp sherry vinegar 15 ml
• pinch sea salt
• dash black pepper

Instructions

1. Add the eggs into a sauce pan, fill with water to 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once it comes to a boil add a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes to end up with perfectly hard boiled eggs

2. Meanwhile, drain the cans of chickpeas into a colander, rinse them under water, then shake off any excess water and add the chickpeas into a large bowl

3. Finely chop the red onion, green and red bell pepper, add into the bowl with the chickpeas

4. Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna and then add into the bowl with the rest of the ingredients, add in the chopped parsley and season with sea salt & black pepper

5. To make the dressing, add 4 tbsp (60 ml) of the olive oil from the canned tuna into a bowl, along with 1 tbsp (15 ml) sherry vinegar, finely grate in the garlic and season with sea salt & black pepper, whisk together until well mixed

6. Add the dressing over the salad and gently mix together

7. Transfer into a large serving dish, top off with the hard boiled eggs cut into slices, enjoy!

Recipe Notes

Get the Canned Spanish Tuna I used to make this Recipe

Nutrition Facts

Chickpea Salad with Tuna & Eggs

Amount Per Serving

Calories 320 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 3g

Monounsaturated Fat 2g

Cholesterol 106mg35%

Sodium 861mg37%

Potassium 641mg18%

Carbohydrates 35g12%

Fiber 11g46%

Sugar 3g3%

Protein 28g56%

Vitamin A 1521IU30%

Vitamin C 68mg82%

Calcium 112mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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