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Tuna and Chickpea Salad |
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Serves: 4
Print this Recipe
(Ensalada de Atún y Garbanzos)
Category: Salads with Meat, Poultry, or Fish
Garbanzo beans (chickpeas) and tuna join to make a versatile salad that can be piled on a tostada for a light meal, served in a bowl at a buffet, or plated as a first course salad with mixed greens.
2 (6-ounce) cans solid white tuna, drained
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
2 green onions, finely chopped, including 3 inches of green
2 jarred pickled jalapeño peppers (en escabeche), seeded and chopped
2 medium tomatoes, seeded and finely chopped
1/4 cup lightly packed chopped cilantro or parsley
3 tablespoons olive oil
1 1/2 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1 teaspoon Dijon style mustard
1/4 teaspoon salt, or to taste
In a large bowl, break up the tuna into small pieces with a fork. Add all of the remaining ingredients and toss to mix. The salad can be covered and refrigerated up to 4 hours for best flavor. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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