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Chickpea salad with avocado oil
Easy and simple recipe with few products, but very well matched, three flagship ingredients
INGREDIENTS
- 1 cup chickpeas, cooked, drained, and rinsed
- 1 can tuna in water or oil, drained
- 10 cherry tomatoes, halved
- 1/2 cucumber, diced small
- 1/4 red onion, finely chopped
- 8-10 black olives, sliced
- 2 tablespoons Palacios Gutiérrez avocado oil
- Salt and pepper to taste
PREPARATION
- Cook the chickpeas and drain them.
- Wash the cucumber, peel it if you prefer, and cut it into small cubes.
- Wash the cherry tomatoes and cut them in half or quarters, depending on their size.
- Slice the black olives or leave them whole if you prefer.
- Peel the red onion and cut it into thin julienne strips (if using).
- In a large bowl, place the drained chickpeas.
Add the cucumber, cherry tomatoes, olives, and onion. - Drain the tuna and flake it lightly with a fork before adding it to the bowl.
- Pour the Aceites Palacios Gutiérrez avocado oil over the salad and mix well to infuse the ingredients with flavor.
Rest and serve:
Let the salad rest in the refrigerator for 15-20 minutes to allow the flavors to blend better.
Serve cold and enjoy.
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