1. Preparing the Salad:
In a large mixing bowl, combine the drained chickpeas, fresh arugula, and cherry tomatoes. If using, add the black olives.
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2. Adding the Protein:
Flake the drained tuna and distribute it evenly over the salad. Arrange the quartered hard-boiled eggs on top, adding a touch of protein and richness.
3. Choosing and Preparing the Dressing:
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Decide on either dressing Idea A or Idea B based on your flavor preference.
For Idea A, whisk together the olive oil, vinegar, and a pinch of salt in a small bowl.
For Idea B, mix the olive oil with minced garlic and parsley, and a pinch of salt.
4. Dressing the Salad:
Drizzle your chosen dressing over the salad just before serving to keep the arugula and chickpeas fresh and vibrant.
5. Serving:
Toss the salad gently to ensure all the ingredients are evenly coated with the dressing.
Serve the salad immediately, offering a satisfying meal that combines the creaminess of the eggs, the savory depth of the tuna, and the crisp freshness of the arugula and tomatoes.
This chickpea salad with tuna and boiled egg is a wholesome dish that is both easy to prepare and delightful to eat. Its combination of flavors and textures makes it a perfect choice for a quick lunch or a healthful dinner. Enjoy the freshness of each bite and the nutritional benefits it brings!
