Giardiniera Chickpea Tuna Salad
We’re heading to the beach so we need a quick and easy salad we can pack up in some tupperware and bring along for when we get hungry! Today at the Saucery we're mixing up a Giardiniera Chickpea Tuna Salad with our Giardiniera of Eden. The crunchy pickled veggies (cauliflower, celery and carrots) mixed with tuna, chickpeas and fresh herbs makes this salad scrumptiously perfect for eating outdoors.
SERVES 4
MADE WITH GIARDINIERA OF EDEN
INGREDIENTS
1 jar Giardiniera of Eden
1 -15oz can of chickpeas, drained
2 tbsp capers
2 cans tuna in olive oil (we use Pastene)
1/4 cup fresh parsley (plus more for garnish)
extra virgin olive oil
salt and pepper to taste
Photos + Styling by City Saucery
PREPARATION
Drain entire can of chickpeas and add to a large bowl. Add capers and mix. Add the two cans of tuna in olive oil into the capers and chickpeas, mix and breakup with fork. Keep mixing.
In a separate medium bowl, drain the entire jar of Giardiniera over a mesh strainer (reserve the brine for future use.) Roughly chop the Giardiniera’s veggies. Add to chickpeas, tuna, capers and continue to mix. Add extra virgin olive oil and keep mixing. Roughly chop the fresh parsley, add to salad and mix away.
Chill in fridge for a few hours before serving.
