Chickpea Salad with Tuna
A practical, fresh and healthy recipe. Proof that it’s possible to prepare a dish with the best Portuguese flavours in just 10 minutes.
Ingredients
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2 pcs eggs
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250g broccoli (just the stalks)
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70 g red onion
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100g baby peppers (red, yellow and orange)
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ground pepper
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2 tablespoons olive oil
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2 tablespoons vinegar
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2 tbsp chopped parsley
Preparation Method
- Put the eggs in a pan with the water and salt.
- Drain the chickpeas in a colander and rinse with water. Add to the eggs and boil for 10 minutes.
- Put the washed broccoli in a microwave-safe bowl.
- Cover and cook for 5 minutes at maximum power, stirring halfway through cooking.
- Peel and finely chop the onion.
- Wash the peppers, remove the seeds and cut them into strips. Drain the tuna, break it into pieces and mix it with the chopped onion and pepper strips.
- Add the chickpeas and broccoli, season with pepper, drizzle with olive oil and vinegar and add the parsley.
- Mix and garnish with hard-boiled eggs cut into wedges or slices. Serve immediately.
