As it gets hotter, sometimes we want to have something substantial that doesn’t need to be cooked.
I’ve shared this recipe before, and this may be a good time to do so again….this time with a video!
This is my favorite salad. It requires staples that everyone has in the pantry, yet it’s healthy AND delicious! Great all year around! When you already have chopped onions and/or dressing in your fridge, it will take less than 5 minutes. If you don’t, make extra chopped onions and dressing to save time later.
Directions
- Chop ½ onion.
- Cut 1 apple (I recommend Fuji) into eighths, and slice them thin. Sprinkle with wine vinegar or lemon juice.
- Combine chopped onion and 1 can tuna (in olive-oil preferred), and 1 can chickpeas. Mix well.
- Add apples and minced parsley (optional).
- Add dressing made with Extra Virgin Olive Oil, Wine vinegar, Salt and Pepper and mix gently. Or just add about 2-3 TBS of wine vinegar, S&P.
Note: For a vegetarian version, omit tuna.
Tip: If the tuna is the water-packed kind, you may want to pour extra virgin olive oil on the drained tuna first… Make sure to taste the mixture and add the appropriate amount of vinegar and salt to balance the flavor.
For other uses of chopped onions, please refer to the post dated March 27, 2009.
Usage for extra dressing: various salads, dipping raw and steamed vegetables, etc.
This is a crowd pleaser which only takes 5 minutes. Great for any time, and any occasion. I often serve this for brunch, dinner parties and potluck! You HAVE TO try this!
Let me know how it like it!
Excellent video!!!
By: Keith Meyer on July 8, 2009
at 10:21 am
Mari,
This is my favorite chick pea recipe. I will make this for lunch today.
By: Carolyne Sysmans on July 11, 2009
at 11:23 am
Hi Calolyne!
Thank you for your comment! Yes… that’s the one I made at your house one day. Glad you to hear that you are making this for lunch! (Big brownie points from mommy and daddy!)
By: mari on July 13, 2009
at 12:53 pm
great video, i really like the tasting and comments at the end. I could almost taste the sweetness myself.
By: Jan Sysmans on July 11, 2009
at 11:24 am
Thank you for your kind words, Jan! I bet the version your daughter made tasted even sweeter, eh? Hope you brought some to work! (It should help you maintain your newly achieved slim figure and six pack.)
By: mari on July 13, 2009
at 12:57 pm
Loved the video Mari! I’m not sure I have ever tasted chickpeas so I may have to give this a try. You make it look so easy!
By: Denise on July 15, 2009
at 8:21 pm
Thank you for your comment, Denise!
Sorry I forgot to mention that it’s the same thing with garbanzo beans, which is your favorite. Let me know how it turns out!
By: mari on July 16, 2009
at 6:48 pm
Delicious – I love how simple this is! And now this gives me a reason to buy tuna with olive oil
By: strivingbean on January 13, 2010
at 12:58 pm
Thank you for your comment! I use tuna in Olive oil all the time with salads, pasta, with tofu, rice etc etc. It tastes much better than those in water, thus doesn’t require extra mayo, oil, etc. to compensate the lack of flavor. So I think tuna in oil is healthier version, at least in my opinion. : )
By: mari on January 13, 2010
at 1:53 pm