Chickpea-Tuna Salad
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This Levantine-style chickpea and tuna salad combines freshness and nourishment in one bowl. Gently cooked chickpeas, pan-seared tuna, lemon, and vegetables bring a light yet satisfying meal ideal for summer and well-suited for Pitta and Kapha types.
Soaking time: 8 hours / Cooking time: 60 minutes / Preparation time: 15 minutes
Cook chickpeas with hing and ginger, use plenty of ghee, fully cook the tuna. Serve warm, reduce lemon and garlic. Replace parsley with mint if desired.
Perfect for summer. Cooling ingredients like cucumber, parsley, and lemon help pacify Pitta. Reduce onion and garlic or substitute with spring onion. Add cumin for gentle digestive support.
Light and stimulating. Sear the tuna well, use lots of lemon juice, parsley, and cumin. Avoid heavy sides. Onion and garlic can be used generously to support metabolism
Ingredients
100 g dried chickpeas (or 250 g cooked or canned, rinsed)
200 g fresh tuna fillet
1 small onion, finely diced
1 small garlic clove, finely chopped
3 small tomatoes, deseeded and cut into wedges
½ cucumber, diced
1 handful flat-leaf parsley, finely chopped
1 tsp finely grated lemon zest
Juice of 1 lemon
2 tbsp extra virgin olive oil
½ tsp salt
¼ tsp freshly ground black pepper
½ tsp ground cumin (optional)
Ghee or olive oil for frying
Preparation
Soak chickpeas overnight in plenty of water.
The next day, drain, rinse, and cook in fresh water for about 60 minutes until tender.
Drain and let cool slightly.
Pat tuna fillet dry and cut into bite-sized pieces.
In a hot pan, sear with a little ghee or olive oil for about 1–2 minutes on each side until golden outside and still moist inside.
Place the cooked chickpeas in a large bowl.
Add onion, garlic, tomatoes, cucumber, parsley, lemon zest, and lemon juice.
Season with olive oil, salt, pepper, and cumin if using.
Gently fold in the warm tuna.
Mix everything well and serve lukewarm or at room temperature
Best served fresh and lukewarm or at room temperature. Goes well with warm flatbread or a spoonful of mint yogurt dip. Garnish with pomegranate seeds for a vibrant touch.
SALAD