Plato principal
Faux Chickpea "Tuna" Salad
20 minPara 4Nutri-Score B€
B
20 min
20 minFaux Chickpea "Tuna" Salad
lo que necesita
Ingredientes
chickpeas (drained and rinsed (2 cans))Despensa480 g
celery (finely chopped, leaves reserved)Frutas y verduras3 piezas
shallot (minced)Frutas y verduras1 pieza- olives (pitted and crushed)Despensa60 g
- capers (drained)Despensa20 g
- fresh dill (roughly torn)Frutas y verduras10 g
lemon (zested and juiced)Frutas y verduras1 pieza- avocado oil mayonnaiseDespensa60 ml
Dijon mustardDespensa5 ml
saltEspecias2 g- lettuce (leaves, for cups)Frutas y verduras8 piezas
- seeded crackers (crushed, for topping)Panadería40 g
por ración
Nutrición
179kcal
- Carbohidratos
- 20 g
- Proteínas
- 6 g
- Grasas
- 9 g
lo que usará
Utensilios
Escurridor
Bol
Prensapatatas
Rallador
paso a paso
Preparación
- Paso 1
Drain and rinse the chickpeas
- Drain the chickpeas and rinse them quickly until the water runs clear.
- Paso 2
Prepare the vegetables
- Finely chop the celery stalks, keeping the leaves for serving.
- Mince the shallot.
- Paso 3
Crush the chickpeas
- Gently mash the chickpeas with a masher, leaving texture — do not turn them into a paste.
- Paso 4
Add the vegetables
- Add the chopped celery and minced shallot to the crushed chickpeas and toss together.
- Paso 5
Prepare the olives and herbs
- Smash the olives with the back of a knife to remove the pits, leaving rustic crushed pieces.
- Roughly tear the dill and add it with the capers and olives to the bowl.
- Paso 6
Make the creamy dressing
- Zest the lemon over the salad, then squeeze in its juice.
- Add the mayonnaise, Dijon mustard and a pinch of salt, keeping in mind the capers and olives are already salty.
- Paso 7
Mix and taste
- Mix everything well to bring all the flavors together.
- Taste and adjust the seasoning.
- Paso 8
Serve
- Spoon the salad into lettuce cups.
- Top with celery leaves and crushed seeded crackers, or serve as a dip.