Tunisian Tuna & Chickpea Salad
A hearty salad of flaked tuna, chickpeas, olives and fresh herbs, dressed with lemony harissa vinaigrette – perfect for a bright, protein‑rich lunch bowl.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Combine the chickpeas, tuna, onion, bell pepper, tomatoes and olives in a large bowl, tossing gently so the tuna stays in flakes.
-
Step 2 of 4
In a small jug whisk together harissa, olive oil, lemon juice, a pinch of salt and pepper until emulsified.
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Step 3 of 4
Pour the harissa vinaigrette over the salad and toss just until everything is lightly coated.
-
Step 4 of 4
Scatter the chopped parsley and mint over the top and serve the salad in shallow bowls, optionally with a slice of crusty bread.
Notes from the kitchen
If harissa is unavailable, mix a pinch of smoked paprika, cayenne and a drizzle of olive oil as a milder substitute. The salad keeps well refrigerated for up to 2 days; add fresh herbs just before serving.
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