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.
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Watch the Video Below on How to Make this Chickpea Salad with Tuna & Eggs
Chickpea Salad with Tuna & Eggs
- 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
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
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
Finely chop the red onion, green and red bell pepper, add into the bowl with the chickpeas
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
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
Add the dressing over the salad and gently mix together
Transfer into a large serving dish, top off with the hard boiled eggs cut into slices, enjoy!
Get the Canned Spanish Tuna I used to make this Recipe
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