Dinner Tonight: Fragrant Tuna And Chickpea Salad Re

Name: Dinner Tonight: Fragrant Tuna And Chickpea Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15-ounce can chickpeas, drained and rinsed; 2 bell peppers, red or yellow; 5 tablespoons extra virgin olive oil; 2 tablespoon sherry vinegar; 1 onion, diced; 1 teaspoon ground cumin; 1/2 teaspoon ground fennel seed; 1/2 teaspoon chili flakes; 2 teaspoon paprika powder; 1 can of tuna, water or oil drained; Handful parsley, chopped; Salt and pepper

Servings: persons

1 15-ounce can chickpeas, drained and rinsed
2 bell peppers, red or yellow
5 tablespoons extra virgin olive oil
2 tablespoon sherry vinegar
1 onion, diced
1 teaspoon ground cumin
1/2 teaspoon ground fennel seed
1/2 teaspoon chili flakes
2 teaspoon paprika powder
1 can of tuna, water or oil drained
Handful parsley, chopped
Salt and pepper

1
Preheat the broiler. Set the bell peppers underneath the broiler and cook for about 3 minutes, or until blackened on one side. Flip them both onto their other side and cook for another 3 minutes. Remove the peppers and place in a plastic bag. Let steam for about 15 minutes. Then remove the blackened skin, stems, and seeds, and chop.
2
Meanwhile, pour the olive oil into a large pan over medium heat. Add the onions and cook until translucent, about 8 to 10 minutes. Add the cumin, fennel seed, chili flakes, and half of the paprika. Cook for 1 to 2 minutes, or until fragrant.
3
Dump the onion mixture into a large bowl. Whisk in the vinegar. Add the chickpeas, tuna, roasted bell peppers, parsley, and the rest of the paprika. Break up the tuna with a fork, and then toss the mixture until well combined. Season with salt and pepper.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 15-ounce can chickpeas, drained and rinsed, 2 bell peppers, red or yellow, 5 tablespoons extra virgin olive oil, 2 tablespoon sherry vinegar, and more.

Yes, Dinner Tonight: Fragrant Tuna And Chickpea Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Dinner Tonight: Fragrant Tuna And Chickpea Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions