gh.acetonemagazine.org
New recipes

Tuna salad with chickpeas

Tuna salad with chickpeas


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


A simple, tasty salad recipe that is prepared in two steps and three movements :)).

  • lettuce
  • a cup of canned chickpeas
  • a can of tuna
  • 2-3 pickles
  • a capsicum or pickled donut
  • salt,
  • pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chickpea Tuna Salad:

Finely chop the cucumbers and capsicum, mix with the tuna and chickpeas (I drained them beforehand), salt and pepper to taste and serve with lettuce. You can add green onions and green parsley.


Simple, right?

Enjoy your meal!!


Chickpea salad with tuna and hazelnut mix

& copy 2021 Darinne Distribution. All rights reserved. Crafted by MAMUT Digital.

About cookies

The necessary cookies are absolutely essential for the website to work properly. These cookies provide basic functionality and security features of the website, anonymously.

COOKDurationDescription
cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies are used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.

Functional cookies help you to perform certain functionalities, such as sharing the content of the website on social platforms, collecting feedback and other features of third parties.

Performance cookies are used to understand and analyze key performance indicators of the website, which helps to provide a better user experience for visitors.

Analytical cookies are used to understand how visitors interact with the website. These cookies help to provide information about values, number of visitors, rejection rate, traffic source, etc.

Advertising cookies are used to provide visitors with relevant advertisements and marketing campaigns. These cookies track visitors to the sites and collect information to provide personalized ads.

Other uncategorized cookies are those that are analyzed and have not yet been classified in a category.


Chickpea salad with onion and parsley

Today we make a chickpea salad with onions and parsley, a super simple, tasty and quick recipe that can be prepared even by the most clumsy in the kitchen.

Chickpeas have been known since antiquity, being a favorite food of Greeks, Egyptians and Romans.

Today we consume it due to its very good nutritional values ​​but also to the vitamins and minerals it contains. Included in our daily diet can successfully replace a piece of meat, being very rich in protein.

During Lent we keep wondering what else to eat, but we don't have to worry about that, as long as we have so many legumes, from chickpeas, amaranth, lentils, quinoa, beans and many more. others.

Chickpeas can be cooked in any way, from salads to cooked dishes, meatballs and even desserts. But today we make a simple salad with onions and parsley

So I invite you to stay together for the list of ingredients, but also for the simple way of preparation.

For many other fasting recipes, go to the fasting recipes section, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Put all the ingredients in a bowl, squeeze the lemon, season with salt and pepper and our salad is ready.

Simple, fast, tasty and very healthy. I always make this salad the day before because it combines flavors and tastes much better the next day. But I don't hold you back, I wish you good work and good appetite!


Chickpea salad with avocado

Chickpea salad with avocado that I propose to you today was born from my insatiable appetite for this wonderful berry which is chickpeas. I love chickpeas in hummus but also in all sorts of other combinations.

Besides the suspicious good taste, nature produced a real miracle and made chickpeas healthy, in contrast to other delicious things that have nothing to offer but the pleasure of taste. Chickpeas are an excellent source of fiber, have a high content of protein, vitamins B6 and B9, folic acid, manganese and other minerals such as iron, phosphorus, potassium, calcium, magnesium, copper and zinc.

The inspiration for this salad in which I put only good things is taboulleh salad, a Levantine specialty based on tomatoes, bulgur, parsley, mint and onions. Compared to the classic version, we brought a combination of chickpeas and avocado and even more fresh vegetables. One of the most delicious salads you can imagine came out, wonderful to eat simply but also next to a piece of grilled meat.

Preparation time: 00:10 hours
Cooking time: 00:00 hours
Total Time: 00:10 hours
Number of servings: 4
Degree of difficulty: low


Chickpea salad and au gratin vegetables

For the days when you don't have time, but it's like you want to cook. For this salad you need a maximum of 20 minutes and a few vegetables, which of course can be replaced with what we have in the fridge.

This salad with chickpeas and au gratin vegetables is one of my favorites, it is a balanced and nutritious food, but also refreshing and tasty.

INGREDIENT:

  • 1 zucchini
  • 1 bell pepper
  • 1 sweet potato
  • 100 g chickpeas
  • 1/2 red onion
  • 1 carrot
  • 1 cucumber
  • 2 ridichi
  • 1/2 gulie
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • lemon juice
  • rosemary
  • parsley
  • salt

METHOD OF PREPARATION:

1. I used ready-cooked chickpeas, I put them in the freezer. (Otherwise, the chickpeas are washed and left to soak overnight. In the morning, change the water and bring to the boil. As it boils, the foam must be removed.)

Put the boiled chickpeas in a pan with salt and fry without oil.

2. Peel the sweet potato, pepper and zucchini, cut them into slices and place them in a tray lined with baking paper. Sprinkle with a little oil and season with salt, thyme and rosemary. Put the tray in the oven for 10 minutes at 190 degrees, then turn them on the other side and leave them for another 5 & # 8211 10 minutes. Let them cool.

3. Peel the carrots, gulia, cucumbers and radishes and grate them. And we clean the red onion and cut it into juliennes.

4. Make a dressing of olive oil, balsamic vinegar, lemon juice, rosemary and parsley.

5. Mix all the vegetables, add salt and season with the dressing!


4 delicious and nutritious salad recipes

One of the most interesting aspects of mixed salad recipes is that they combines several healthy ingredients. These are ideal options if you want to enjoy lighter meals.

Mixed salads are easy to prepare and are great alternatives for those who don't have time to cook elaborate menus. In addition, they keep their aroma for a few hours, which means that you can store them in plastic containers to take with you to work.

1. Nutritious salad with quinoa and chickpeas

These two ingredients are rich in high quality vegetable proteins. We are sure that this will become one of your favorite mixed salad recipes. This recipe involves a combination of quinoa and chickpeas, foods rich in fiber, protein, vitamins and minerals.

Necessary ingredients

  • 1 cup quinoa (200 g)
  • 2 cups water (500 ml)
  • 1 ½ cup of boiled chickpeas (300 g)
  • Freshly chopped parsley (50 g)
  • 1 ½ cup chopped spinach (300 g)
  • Freshly chopped coriander (50 g)
  • Chopped green onions (62 g)
  • Feta cheese cubes (62 g)
  • Pumpkin seeds (according to preference)

Dressing ingredients

  • ½ small cup of extra virgin olive oil (40 ml)
  • 4 tablespoons lemon juice (40 ml)
  • 2 tablespoons tahini (30 g)
  • 1 clove of large crushed garlic
  • ½ teaspoon of fine sea salt (3 g)
  • Freshly ground black pepper (to taste)

Method of preparation

  • First, wash the quinoa in a strainer. Then put it in a pot of water.
  • Let the quinoa simmer over medium heat, then boil over low heat. Cook for 15 minutes.
  • Then take the quinoa off the heat and let it cover for 5 minutes.
  • In the meantime, bake pumpkin seeds between 3 and 5 minutes, until golden.
  • Set aside the seeds and let them cool for a few minutes.

Dressing preparation and final steps

  • Put all the dressing ingredients in a bowl small and mix them. Taste the dressing and add more salt or more lemon juice if necessary.
  • When the quinoa is ready, put it in a large bowl and add the chickpeas, spinach, parsley, coriander, green onions, feta cheese and ripe seeds.
  • Finally, pour the dressing over the salad and mix well.

2. Vegetarian salad with pasta

Do you like salads mixed with pasta? If the answer is yes, here is a healthy, low-calorie alternative, prepared only with vegetable ingredients. This delicious and nutritious salad contains only 257 calories per serving and is an interesting option for lunch or dinner.

Necessary ingredients

  • ½ cup of green beans (200 g)
  • Small potatoes (250 g)
  • Organic penne paste (250 g)
  • 1 can of well drained chickpeas (150 g)
  • ½ cup of olives (100 g)
  • 1 cup cherry tomatoes (150 g)
  • 1 bunch of radishes

Dressing ingredients

  • 2 tablespoons white wine or rice vinegar (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 3 tablespoons freshly chopped dill (45 g)
  • A pinch of salt and pepper
  • ½ cup of olive oil (125 ml)

Method of preparation

  • First, boil a large bowl of salted water and add the green beans. Leave it on the fire for 15 minutes until it softens, then drain it.
  • Cook the potatoes in the same water for 15 minutes.
  • When it softens, drain and set aside.
  • Meanwhile, boil another pot of salted water and add the pasta. Cook the pasta according to the instructions on the package.
  • When they are ready, drain them and transfer them to a large bowl.
  • Top with green beans, potatoes, tomatoes, radishes and olives.
  • If desired, mix all ingredients.

Preparing the dressing

  • Put the vinegar and lemon juice in a small bowl.
  • Then, add dill, salt and pepper.
  • After that, slowly pour the olive oil and mix.
  • When is ready, put the dressing over the pasta salad.
  • Refrigerate the salad for about 30 minutes, then serve.

3. Nourishing salad with egg, tuna and tomatoes

Mixed salad recipes can also be an interesting combination of protein sources. This delicious salad with egg, tuna and tomatoes is filling. It is the perfect option for the moment after training or for dinner.

Necessary ingredients

  • 5 large leaves of Roman salad
  • 1 baked tomato cut into slices
  • ½ carrot cut into thin strips
  • ½ tuna cup (100 g)
  • 1 julienned onion
  • ½ cup of sweet corn (100 g)
  • 2 boiled eggs

Method of preparation

  • First, cook the eggs in boiling water for about 15 minutes. When they are ready, peel them and cut them into cubes.
  • Then, wash the romaine lettuce leaves and dry them with a paper towel.
  • After that, cut the carrot, tomato and onion.
  • In a salad bowl, place a bed of lettuce leaves and the other vegetables on top.
  • Add the olives, sweet corn and boiled eggs.
  • At the end, if you want, put salt, wine vinegar and olive oil on top.

4. Mango and basil salad

Mango is a fruit that gives salads a distinct flavor.

If you prefer dishes with a sweet sour fruit flavor, then this mixed mango and basil salad is a choice that will not disappoint. It takes about 10 minutes to prepare. You can eat it as a main course or as a side dish with a juicy steak.

Necessary ingredients

  • 2 cups spinach (400 g)
  • 1 cup basil (200 g)
  • 1 cup arugula (200 g)
  • 2 cups diced mango (400 g)
  • 1 cucumber cut into strips
  • ½ cup chopped walnuts (100 g)
  • Olive oil and natural mayonnaise (to taste)

Method of preparation

  • Put the previously washed spinach and arugula in a salad bowl.
  • Then, add mango and cucumber.
  • After that, add the walnuts and a little olive oil.
  • To prepare the dressing, mix the basil with two tablespoons of natural mayonnaise and a little olive oil.
  • Pour the dressing over the salad and serve.
  • You can also add other fruits, such as strawberries, blueberries or peaches.

Have you tried these delicious and nutritious salad recipes? Choose the ones you like the most and enjoy lighter and healthier meals! Eat at least one salad each day as part of a balanced diet.


# 1 Tuna salad with spinach, beans and endive

Ingredient:

  • spinach leaves
  • arugula leaves
  • 50 grams of canned beans
  • 1 can of tuna & icircn own juice
  • 1 endive leaf
  • Cherry tomatoes
  • 1 tablespoon olive oil
  • mix raw seeds
  • salt
  • pepper

How to prepare tuna salad with spinach, beans and endives

Put the spinach and arugula leaves in a bowl and mix with a tablespoon of olive oil. Put the chopped endive leaf, the beans, the tuna pieces and the tomatoes cut & icircn two. Add the raw seed mix and season with salt and pepper to taste.


8 Light Tuna Reef Salad Recipes

Chickpeas can be a little painful to prepare, but the whole sacrifice is worth it, because it is a very healthy grain for the body, tasty, provides nutrients and can even help you lose weight if prepared in healthy recipes. A recipe idea is mallow salad with a light tone. What do you say? This salad may be the healthy option you needed!

In a diet to lose weight it is always very important to vary the menu with different and creative recipes, with unusual combinations of ingredients, so that the weight loss process is not boring. There are thousands of salad recipes available to prepare according to your tastes and preferences.

Below you will find a step-by-step recipe for light-toned chickpea salad! You can buy canned chickpeas for easier preparation and processing, but if you choose to be raw, remember to leave for 12 hours, soak in water before taking it to cook, to remove residues and toxins that can harm your health.

  • Find out more: The benefits of chickpeas - for what they serve and properties.

Leave the cereal cooked longer al dente, which is more flavorful for the salad. Caprices in spices and herbs to give more flavor. By following these tips, you will get a delicious salad!

1. Light tuna bean salad

ingredient:

  • 1 box of light drained tone
  • 200 grams of chickpeas
  • 1 chopped onion
  • olive oil to taste
  • salt to taste
  • parsley to taste
  • Green heat to taste.

Preparation method:

Let the chickpeas soak in water for 12 hours. After that, drain and bring to a boil in a little boiling water until soft. Wait cold. Remove the tuna with a fork, combine the cooked chickpeas and onions. Season with salt, parsley, chives and olive oil. Refrigerate and serve.

2. Bean salad recipe with tuna and carrot light

ingredient:

  • 1 cup cooked
  • 1 small, grated and raw carrot
  • 1/2 cup boiled peas
  • 1 box of light drained tone
  • 1 tablespoon parsley
  • salt to taste
  • pepper to taste
  • Olive oil to taste.

Preparation method:

Leave the chickpeas in the sauce last night. The next day, drain and boil until soft. Drain and set aside. Cool the carrot, cook the peas and add the tuna. In a bowl, mix all the ingredients and season with salt, pepper and olive oil. Watch yourself!

3. Bean salad with tuna and red light

ingredient:

  • ½ cup of grated tuna in salted water
  • 1 cup cooked
  • 1 grated carrot
  • juice of 1 lemon
  • arugula leaves
  • 1 tablespoon olive oil
  • 1 tablespoon pumpkin seeds.

Preparation method:

Cook the walnuts until soft, or cook the cans. Wash the carrots and arugula in running water and immerse in a chlorine solution. Book it. Mix the drained tuna, chickpeas, carrots and lemon juice in a bowl. Book it. Arrange the washed arugula leaves on a plate and place the tuna and chickpea mixture on top. Season with olive oil and sprinkle with pumpkin seeds. Continue serving.

4. Bean salad recipe with tuna and candle

ingredient:

  • 250 grams of chickpeas
  • 500 grams of tuna in water
  • 1 or boiled
  • 1 tablespoon cottage cheese
  • 100 grams of ricotta
  • 2 tablespoons mustard
  • 2 tablespoons English sauce
  • 2 tablespoons olive oil
  • 7 tablespoons skim milk
  • 1 red pepper
  • 20 cherry tomatoes
  • 5 black olives.

Preparation method:

Allow the chickpeas to soak in the solution for 12 hours with water. After that, drain and cook for 25 minutes in a pan with boiled water or until soft. Drain and set aside. Cook the egg, peel, knead and mix with ricotta, cottage cheese, mustard, English sauce, olive oil and milk. Beat until smooth. In a salad bowl place the chickpeas mixed with tuna. Add the pepper strips, halved tomatoes and olives. Add cream together and serve.

5. Light tuna bean salad and sweet potatoes

ingredient:

  • 1 sweet potato
  • 1 box of light drained tone
  • 200 grams of chickpeas
  • 1 chopped onion
  • olive oil to taste
  • salt to taste
  • parsley to taste
  • Green heat to taste.

Preparation method:

Let the chickpeas soak in water for 12 hours. After that, drain and bring to a boil in a little boiling water until soft. Wait cold. Cook the sweet potatoes in steam or boiling water with a little salt. When it boils, cut it into cubes and let it cool. Remove the tuna with a fork, combine the cooked chickpeas, diced sweet potatoes and onions. Season with salt, parsley, chives and olive oil. Refrigerate and serve.

6. Bean salad with tuna and palmito

ingredient:

  • 1 cup cooked
  • 1 cup of palm hearts
  • 1/2 cup boiled peas
  • 1 box of light drained tone
  • 1 tablespoon parsley
  • salt to taste
  • pepper to taste
  • Olive oil to taste.

Preparation method:

Leave the chickpeas in the sauce last night. The next day, drain and boil until soft. Drain and set aside. Cut the hearts of the palm into slices, cook the peas and set the tone. In a bowl, mix all the ingredients and season with salt, pepper and olive oil. Watch yourself!

7. Bean salad with tuna and raisins

ingredient:

  • ½ cup of grated tuna in salted water
  • 1 cup cooked
  • 1 grated carrot
  • 1 cup yellowish raisins
  • juice of 1 lemon
  • purple lettuce leaves
  • 1 tablespoon olive oil.

Preparation method:

Cook the walnuts until soft, or cook the cans. Wash the carrot and salad in running water and soak it in a chlorine solution. Book it. Mix the drained tuna, chickpeas, carrots and lemon juice in a bowl. Book it. Arrange the washed purple salami leaves in a bowl and place them over the tuna and chickpea mixture. Season with olive oil and sprinkle with raisins. Continue serving.

8. Light tuna bean salad and broccoli

ingredient:

  • 1 cup chopped boiled broccoli
  • 1 large seeded tomato cut into medium cubes
  • 1 1/2 cups cooked chickpeas
  • 1/2 cup chopped walnuts
  • 1 box of tuna in bright pieces
  • 2 tablespoons olive oil
  • 2 teaspoons of vinegar
  • 4 strips of American salad cut into strips.

Preparation method:

Wash the lettuce leaves, dry with a paper towel and cut into slices. Cook the walnuts in the pressure cooker until tender. Drain and set aside to cool. Cook the broccoli in the stew until poured, separate the bouquets and set aside to cool. In a bowl, place broccoli, tomatoes, chickpeas, walnuts, tuna pieces and season with olive oil, vinegar and mix gently. Arrange the lettuce in a dish and cover with a mixture of chickpeas and tuna. Refrigerate and serve.

Some green juices can work wonders to nourish your body, prevent disease and even help you lose weight. The combination of certain vegetables and ingredients can help in this regard. How about a cabbage juice recipe with cucumber? Cabbage is a vegetable very rich in minerals such as calcium, iron and phosphorus and vitamins A, B and C, helps treat digestive problems, liver disease, kidney stones, arthritis, bronchitis and gastric ulcer. Maybe u

Do you want to vary the appetizers served for visits to your home or to make a healthier barbecue on a Sunday afternoon? How about a light chicken beer? This can be a healthier option to serve, in addition to being very tasty. The secret is to whim in used spices, to prepare a sauce for tasty marinade with your favorite herbs or even mixing fruit juice. You can, also,


Lebanese salad with chickpeas for only 8 lei. Freedom helps you cook cheap and good

You don't get along well with money, you're ahead of salary or you just want to save money but eat something good and nutritious. We help you. You will find a cheap recipe every day, from Monday to Friday. With less than 10 lei you can cook delicious dishes. Today, Lebanese salad with chickpeas for only 8 lei.

Approximate ingredient costs: tomatoes - 1 lei, bell peppers - 0.50 lei, chickpeas - 3 lei, parsley - 1 lei, lemon juice - 1 lei, olive oil - 0.50 lei, onions - 0.50 lei, salt, pepper - 0, 50 lei. Total: 8 lei

Lebanese chickpea salad

Ingredient: a can of chickpeas, a bunch of parsley, a red onion, 3 medium tomatoes dressing: a tablespoon of lemon juice, 4 tablespoons of olive oil, salt and pepper

Preparation: chop the parsley and place in a bowl. Then chop the red onion and pepper and place over the parsley. Add the canned chickpeas. Cut the tomatoes into quarters, remove the core and then chop into small cubes. Dressing: mix the oil with the lemon juice, salt and pepper to taste and place over the salad.


Chickpea salad with fish, associated with Albarinho

If you have ever been to Portugal, you have heard or maybe even tasted Bacalhau. He kept hearing "Bacaleau" over a word. The Portuguese not only praise it, but also eat it as often, on holidays & # 8230 and every day, just like the Italians with pasta & # 8230

It 's a codfish, salty and dry, that made history on the Iberian Islands. Obviously, it is not eaten like “taranka” (although Moldovans unknowingly get to know it). It is kept in cold water for 24 hours, so that it comes out of the salt. A thousand and one Portuguese recipes with cod but we don't complicate ourselves. We reproduce a light, summer, cold, aromatic, nutritious and dietary salad, which he accidentally came across on his way from Lisbon.

But especially for which it only takes 10 minutes to boil some eggs and one minute to mix the ingredients. Salad has two main "chefs". Fish - there are also some trout left over from dinner yesterday. Ours was amazed at the honor bestowed upon him.

But it goes and preserves tuna or any other fish you want. But especially Bacalhau works obviously if you have where & # 8230

Chickpeas. We didn't get too complicated and went to the Fourchette Gourmet and got a can of chickpeas. At her, and at the fish as big as a palm, I chopped two eggs. In order not to be too sad about this white food, I tufted (it is such a word in DEX by the way) a handful of olives, desirable Kalamata, from those Greek greens-cherries, which have already been soaked in oil.

Some more greens would be required for this beauty. Ideally some freshly scented coriander. If it is not found, some parsley will still make a good family. And olive oil! From soul!

A finger on the bottom and spread with a loaf of bread so good from the bakery or straight from the oven!

And for the Portuguese specialty, I associated a local wine, obviously. I was lucky to have an Albarinho from his mother, from Vinho Verde. An extraordinary mineral, floral and refreshing wine.

If you don't have it at hand, don't worry. You can opt for a Moldovan Albarino, from Fautor Winery. I guarantee you an extraordinary association!


Video: συνδυάστε με ρεβίθια 3αλφα τόνο και άλλα υλικά και φτιάξε 2 μεσογειακές σαλάτες CuzinaGias


Comments:

  1. Mira

    I fully share your opinion. This is a great idea. I support you.

  2. Panya

    I suggest you to come on a site, with an information large quantity on a theme interesting you. For myself I have found a lot of the interesting.

  3. Hern

    It agree, it is a remarkable piece

  4. Hurlbart

    The excellent and duly answer.



Write a message