Insalata di Ceci e Tonno (Tuna, Chickpea & Egg Salad)

  • Prep time: 15 min
  • Makes: 4-6
  • Cook time: 12 min

Nutritional Information


4 Hard Boiled Eggs (Chopped)
300 g Chick Peas (cooked or canned)
1 Red Pepper (Cut into strips)
1 Yellow Pepper (Cut into strips)
200 g Canned Tuna (preferably in Olive oil)
10 Basil leaves (Chopped)
1 tbsp Oregano (dried)
175 ml Olive oil
4 tbsp Apple cider vinegar
Salt & Pepper


  1. Boil the eggs for 12 minutes. In the meantime, prepare the dressing by mixing the ingredients.

  2. Peel and chop the eggs.

  3. Mix all ingredients in a large bowl and serve.

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Tips: Storing Egg Yolks

To freeze egg yolks, add 1/8-teaspoon salt or 1 ½ teaspoons sugar or corn syrup to every ¼ cup of eggs.


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