Tuna and Chickpea SaladClick to Play

Tuna and Chickpea Salad

Mary Ann Esposito


Two 6 ounce cans tuna in olive oil (Marinelli brand is good)
1 teaspoon coarse sea salt
1 jar marinated artichoke hearts, drained and cut into small pieces
1 cup canned chickpeas, drained and rinsed
1/2 cup diced fennel or celery
1/2 cup diced red onion
2 tablespoons capers in salt, rinsed well, dried and minced
1/4 cup minced parsley
1/3 cup Extra-Virgin Olive Oil
2 tablespoons white balsamic vinegar


Place the tuna in a bowl and flake it with a fork. Add the artichoke hears, chickpeas, fennel, onion capers, parsley.

Put the artichokes in a small saucepan, add 1/2 cup of cold water and bring them to a boil.

Cook until tender, about 4 minutes. Drain and coarsely chop them. Add them to the bowl with the tuna.

Stir in the chickpeas, fennel or celery, onion, capers, and parsley.

Toss the ingredients well.

Pour the olive oil over the ingredients and toss.

Sprinkle the vinegar over the salad and toss again. Add additional salt if necessary.

Serve at room temperature.

item recipe is featured in Episode 1821 of Season 18.

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