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Chickpea Tuna & Violet Cauliflower Salad

By 13 Febbraio 2020 13 Marzo, 2020 No Comments



– 550 g chickpeas
– 300 g tuna fillets in olive oil drained and flaked
– 400 g violet cauliflower cut into florets
– 30 g fresh leeks cut into rounds
– EVO to taste
– 1 tbsp. apple sider vinegar
– 1 sprig of oregano
– salt to taste
– black pepper to taste


Soak the chickpeas for 4 hours in cold water, then rinse, drain and cook the chickpeas in abundant salted water for ab. 50-60 minutes. Once cooked, save some of their cooking water in a bowl, drain the chickpeas and rinse them under running cold water. Set aside. Meanwhile, in a saucepan, sauté a little EVO along with ¾ of the leek over medium flame for a couple of minutes. Right after, add in the cauliflower and let sauté for 5-6 more minutes. Then, add in some of the chickpeas water and let simmer over low flame until the cauliflower has well softened. Once cooked, drain and place the cauliflower in a terrine to cool. After 10-15 minutes, add in the chickpeas together with tuna. Dress with some fresh leek, a generous drizzle of EVO, a tablespoon of apple sider vinegar, some oregano and salt and black pepper to taste. Serve immediately.