Lettuce ,Tuna and Chickpea Salad

LETTUCE ,TUNA AND CHICKPEA SALAD
Recipe Rating:
 1 Rating
Serves: 4-6
Prep Time:

Ingredients

1 lettuce head, chopped ( not large pieces)
1 romaine lettuce head ( not large pieces
1 can(s) chickpeas, any size, chilled well
2 can(s) tuna, any kind, well chilled, drained
1/2 green pepper, chopped ( large pieces)
1/2 red pepper, chopped ( large pieces
6 crisp radishes, sliced
1/2 red onion, sliced finely
2 celery stalks (chopped large)
1 carrot (shredded)
1 garlic clove (minced)
6 cherry tomatoes (sliced in half)
1/3 c fine olive oil (frantoia is the best flavor)
1/4 c freshly squeezed lemon juice
3 oz feta cheese ( crumbled)
3 hard boiled eggs, shelled, sliced in quarters
salt and pepper to taste

The Cook

Sue Moskal Recipe
Lightly Salted
St. Catharines, ON, Canada
Mumsie1946
Member Since May 2012
Sue's notes for this recipe:
This is a salad that came together as a request from my husband. He loves tuna. Viola! I have had nothing but raves for this salad most saying it is a refreshing one. Make sure to chill the chickpeas and tuna well..they will be the last thing you'll add to this colourful, crisp salad.
When you are mixing the dressing and all the individual ingredients the goal is to move quickly until the finish line. If not, the chopped vegetables will become soggy in the dressing while you are preparing the rest of the salad.
Make it Your Way...

Personalize This

Directions

1
Choose a large, nice looking, not deep bowl for presentation. Remember..the last things to go in your bowl will be the lettuces, tuna, feta, and more tomato for garnish.

1. In a large bowl, measure out the olive oil, lemon juice.
2. Add the garlic, salt & pepper. Whisk well and chill while you cut the rest of your ingredients.
2
3. Chop, onion, celery, peppers, radishes, carrots. Add to the chilling dressing.
4. Rinse chickpeas and add to the dressing and continue to chill.
5. Meanwhile, boil the eggs, chop the tomatoes and crumble the feta and chop the lettuces.
3
6. When you are ready to serve, remove the dressing and chopped vegetables from the refrigerator.
7. Add the lettuce to the bowl and mix all the veggies with the lettuce until coated.
8. Now you're ready for the tuna, add and mix lightly.
9. Garnish with feta, quartered additional tomatoes and quartered hard boiled eggs.
10. Add salt and freshly ground pepper to your liking.

Typically I also served fresh ciabatta buns, along with new , white potatoes, sour cream and chives and viola! Dinner is served.
Comments

2 comments

Showing OLDEST First
(Switch to Newest First)
user Pat Duran kitchenchatter - Jul 15, 2012
This sounds so refreshing. When I make a salad with lettuce and a lot of veggies I usually add the dressing last , just before it is served or serve dressing on the side , let everyone add their own.; or put the dressing on the bottom and at serving time toss to coat all veggies. Just a thought to prevent and soggy veggies. I do love the combination of veggies and the dressing sound very tasty! Thanks for sharing- I am looking forward to more of your recipes.

footer
Gift Membership