Tuna and Chickpea Salad Recipe

Makes 50 servings

This recipe makes 3 gallons and 2 cups of tuna and chickpea salad for 50 servings: 1 cup or number 4 scoop.

Ingredients

The ingredient list includes one scoop per ballast or bulk. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 4 pounds and 2½ ounces (one 66.5 ounce can) chunk light tuna, canned
  • 5 pounds and 4 ounces (one box number 10) chickpeas, canned (US Department of Agriculture [USDA] foodstuff)
  • 2 pounds and 6 ounces as purchased (AP) fresh kale with stems
  • 1 pound AP fresh whole red onions
  • 2 pounds and 6 ounces AP Whole fresh red tomatoes
  • 2.8 ounces AP Fresh Coriander Bunches
  • 5.7 ounces AP fresh parsley bunches
  • 3 pounds AP fresh whole lemons
  • 4 ounces AP fresh garlic cloves
  • 2 cups vegetable oil (USDA food product)
  • 1 tablespoon of table salt
  • 2 tablespoons ground black pepper

Instructions to prepare in advance

To be prepared in advance
  1. Drain the tuna, set aside.
  2. Drain and rinse chickpeas (chickpeas), set aside.
  3. Rinse the cabbage under cold running water and pat dry. Remove stem and rib; chop to measure 1 gallon and 2 cups.
  4. Cut, peel and chop the onions to measure 2 cups.
  5. Rinse the tomatoes under running water at room temperature and cut them into ½ inch pieces to measure 1 liter and ½ cup.
To prepare the vinaigrette
  1. Rinse and chop cilantro to measure 1 cup.
  2. Rinse and chop the parsley to measure 1 cup.
  3. Rinse, cut in half and squeeze the lemons. Strain lemon juice and measure 2 cups.
  4. Peel and finely chop the garlic to measure ¾ cup.
  5. Whisk together cilantro, parsley, lemon juice, garlic, oil, salt and pepper in large mixing bowl; put aside.
To prepare the tuna and chickpea salad
  1. Combine tuna, beans, kale, onions, and tomatoes in a 10⅛-inch by 12¾-inch by 4-inch steamer pan.
  2. Pour the dressing over the tuna mixture, tossing to coat well. Critical Control Point (CCP): Maintain cold service tuna mix at 41°F or less.
  3. Portion and serve 1 cup or a number 4 salad for each serving.

Nutritional analysis

  • Calories, in K calories: 208
  • Carbohydrates, in grams: 17.03
  • Protein, in grams: 13.77
  • Saturated fatty acids, in grams: 1.53
  • Trans fat, in grams: 0
  • Total fat, in grams: 9.90
  • Sodium, in milligrams: 425.52

Makes 100 servings

This recipe makes 6 gallons and 1 liter of tuna and chickpea salad for 100 servings: 1 cup or number 4 scoop.

Ingredients

The ingredient list includes one scoop per ballast or bulk. Choose a measure, either ballast or volume, for the ingredient. lester is listed in bold first.

  • 8 pounds and 5 ounces (two 66.5 ounce cans) chunk light tuna, canned
  • 10 pounds and 8 ounces (two number 10 cans) chickpeas, canned (US Department of Agriculture [USDA] foodstuff)
  • 4 pounds and 12 ounces as purchased (AP) fresh kale with stems
  • 2 pounds AP fresh whole red onions
  • 4 pounds and 12 ounces AP Whole fresh red tomatoes
  • 5.6 ounces AP Fresh Coriander Bunches
  • 11.4 ounces AP fresh parsley bunches
  • 6 pounds AP fresh whole lemons
  • 8 ounces AP fresh garlic cloves
  • 1 liter vegetable oil (USDA food product)
  • 2 tablespoons of table salt
  • ¼ cup ground black pepper

directions

To be prepared in advance
  1. Drain the tuna, set aside.
  2. Drain and rinse chickpeas (chickpeas), set aside.
  3. Rinse the cabbage under cold running water and pat dry. Remove stem and rib; chop to measure 2 gallons and 1 liter.
  4. Cut, peel and chop the onions to measure 1 litre.
  5. Rinse the tomatoes under running water at room temperature and cut them into ½ inch pieces to measure 2 liters and 1 cup.
To prepare the vinaigrette
  1. Rinse and chop cilantro to measure 2 cups.
  2. Rinse and chop the parsley to measure 2 cups.
  3. Rinse, cut in half and squeeze the lemons. Strain the lemon juice and measure 1 litre.
  4. Peel and finely chop the garlic to measure 1½ cups.
  5. Whisk together cilantro, parsley, lemon juice, garlic, oil, salt and pepper in large mixing bowl; put aside.
To prepare the tuna and chickpea salad
  1. Combine tuna, beans, kale, onions, and tomatoes in two 10⅛-inch by 12¾-inch by 4-inch steamers.
  2. Pour the dressing over the tuna mixture, tossing to coat well. Critical Control Point (CCP): Maintain cold service tuna mix at 41°F or less.
  3. Portion and serve 1 cup or a number 4 salad for each serving.

Nutritional analysis

  • Calories, in K calories: 208
  • Carbohydrates, in grams: 17.03
  • Protein, in grams: 13.77
  • Saturated fatty acids, in grams: 1.53
  • Trans fat, in grams: 0
  • Total fat, in grams: 9.90
  • Sodium, in milligrams: 425.52

General recipe information

Category



  • Salad recipe
  • Recipes with condiments

Serving suggestion


  • Yield 50 or Yield 100–1 cup (a number 4 scoop) of tuna and chickpea salad.

Contribution to meal pattern

The meal pattern contribution for this recipe is based on the suggested serving size above.

  • 1.75 ounce meat equivalent/meat alternative
  • ¼ cup vegetables (⅛ cup dark green vegetables and ⅛ cup other vegetables)

If you decide to change this recipe or the serving size, you can use the tools available on the Resources tab of the CA Culinary Centers Standardized Recipes webpage to create your own standardized recipe or find the Meal Template contribution. .

U.S. Department of Agriculture food items



  • Canned garbanzo beans
  • Vegetable oil

Recipe Roots (Flavor Profile)





  • American classic
  • Mediterranean

Preparation time





  • Service preparation time: 2 hours for 50 servings or 2 hours and 30 minutes for 100 servings

Critical Control Point (CCP)





  • CCP: Store tuna mix for cold service at 41°F or less.

Classification of children

culinary center

Conejo Valley Unified School District