Paulo from Portugal told me Atum com Grão is the salad he served at his wedding. They wanted to imbue the reception with a taste of his homeland. Being a very visual person, I immediately imagined his elegant, windswept bride in flowing white gown, chowing down on tuna and chickpeas tossed with onion, lemon juice, and parsley.
| Servings | Prep Time |
| 4-6 people | 10 minutes |
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Paulo from Portugal told me Atum com Grão is the salad he served at his wedding. They wanted to imbue the reception with a taste of his homeland. Being a very visual person, I immediately imagined his elegant, windswept bride in flowing white gown, chowing down on tuna and chickpeas tossed with onion, lemon juice, and parsley.
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Ingredients
- 30 oz canned chickpeas , rinsed and drained
- 12 oz tuna , drained
- 1 cup red onions (minced)
- 1 handful parsley , chopped
- 1 lemon , juiced (or to taste)
- 4 Tbsp olive oil , or to taste
- salt
- pepper
Servings: people
Units:
Instructions
- The best thing about this salad is you just toss it together and serve. There’s nothing fancy pants about it. That being said, you will want to get the best tuna you can find. I really enjoy solid white albacore in water because it comes with big chunks of tuna, which adds good toothsome texture to the salad. Add as much lemon juice and olive oil as you’d like, and be sure to add a nice sprinkling of salt and fresh cracked pepper. A little wedge of lemon makes a pretty and tasty garnish.