Recipe
Chickpea Salad with Mango, Cucumber and Tuna
Fresh chickpea salad with mango, cucumber, red onion, cilantro and tuna, dressed with lime and olive oil. Ready in 15 minutes and no cooking required.
- Preparation15 min
- Total time15 min
- Servings2 to 3 servings
- DifficultyEasy
When the heat is intense and you don't feel like turning on the stove, this salad is a lifesaver. Combine canned chickpeas, a ripe but firm mango, cucumber, red onion, cilantro and a can of tuna, dress it with lime and olive oil, and in a quarter of an hour you have a complete dish, fresh and with a very tropical flavor.
It is not a traditional recipe from Cuban cuisine, but it uses ingredients that we have in abundance in Cuba during summer: seasonal mango, cucumber and lemon. It is perfect as a light lunch, to take in a bowl to work or as an appetizer for a Sunday meal.
Ingredients
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Method
- Drain the chickpeas from the can, rinse them with cold water and drain them very well. Place them in a large bowl. There is no need to cook or heat them.
Image generated with AI.CiberCuba - Peel the mango and cut it into 1 cm cubes. Cut the cucumber into cubes of the same size and the red onion into finer cubes. Chop the cilantro and add everything to the bowl with the chickpeas.
Image generated with AI.CiberCuba - Drain the tuna well, separate it into small pieces with a fork and add it to the salad.
Image generated with AI.CiberCuba - In a small glass, mix the lime or lemon juice, olive oil, salt and pepper. Pour the dressing over the bowl.
Image generated with AI.CiberCuba - Stir gently, from bottom to top, so that the mango and cucumber cubes do not get crushed.
Image generated with AI.CiberCuba - Taste and adjust salt, pepper or lime. Serve very cold; if you have time, refrigerate it for 10 to 15 minutes before bringing it to the table.
