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Tuna and Vegetable Salad


  • 8 ribs celery from the heart with leafy tops, chopped

  • 6 plum tomatoes, chopped

  • 1 can chickpeas (15 ounces), drained

  • 1 medium onion, chopped

  • A handful flat leaf parsley leaves, coarsely chopped

  • 1/2 cup pitted black olives, coarsely chopped

  • 2 cans Italian tuna (6 ounces) , drained

  • 2 lemons

  • 1/3 cup olive oil

  • Salt and freshly ground black pepper


In a bowl combine celery, tomatoes, chickpeas, onions, parsley and olives. Flake tuna and add to the salad. Dress salad with juice of 2 lemons and about 1/3 cup olive oil. Season the salad with salt and pepper and toss.