Cauliflower Salad with Tuna and Chickpeas

Difficulty Time
Easy 15 minutes


  • 4 tbs extra virgin olive oil
  • 3 tbs sweet pickle juice
  • 2 tbs lemon juice
  • 1 tsp salt
  • Grinding black pepper
  • 1 tbs dried oregano
  • 1/2 cup minced red onion
  • 3 cups cauliflower florets in small pieces
  • 1 cup canned chickpeas, well rinsed and drained well
  • 1 six ounce can Italian tuna fillets, coarsely flaked
  • 1/4 cup dried tomatoes in olive oil, drained and cut into small pieces


  1. In a large bowl whisk together the olive oil, pickle juice, lemon juice, salt, pepper and oregano. Add the onion and set aside.
  2. Steam the cauliflower florets for about 4 minutes or just until a small knife can easily pierce them.
  3. Transfer florets to bowl with dressing. Add the chickpeas, tuna with its oil, and toss to combine
  4. Add the tomatoes and toss again.
  5. Cover and allow to marinated for several hours at room temperature before serving.

This recipe was featured on Season 30 - Episode 3002.

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John Grieco

I made your plum crostada. It was really great, and easy for me.

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