Tuna and Chickpea Salad Recipe

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  1. Soak chickpeas in advance Water for a few hours, put in a soup pot, add a small piece of ginger, a bay leaf, a little salt and cook until ready.

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  2. Prepare the required ingredients.

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  3. Add water to the soup pot and bring to a boil.Turn off the heat and gently add the quail eggs and cover the pot.Simmer for 3 minutes, take out and cool in cold water, then peel and cut into pieces and set aside.

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  4. Heat a pan and add a little olive oil to heat.Add in the diced Sprinkle some garlic powder on the toast and fry the toast until crispy and set aside.

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  5. Cut the tomatoes crosswise, cut the onions into thick strips, and soak the lettuce in water for ten minutes.Wash, drain, and tear into pieces.Prepare a small bowl, add two tablespoons of olive oil, one tablespoon of vinegar, grind some black pepper, and mix well.

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  6.After the ingredients are processed, add the leafy vegetables, onions and tomatoes to the big salad.Add appropriate amount of salt to the container and mix well, then add chickpeas, cheese, olives, quail eggs and canned tuna, pour in the oil and vinegar sauce, mix well and finally sprinkle with garlic croutons.

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  7.Finished Picture