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Tunisian Octopus Salad


Rate this recipe 2.9/5 (204 Votes)


  • For 4 people:
  • 3.5 oz chickpeas
  • 1 octopus
  • 2 tomatoes
  • 2 lemons
  • 2 spring onions
  • 2 cloves of garlic
  • fresh cilantro


Servings 4
Level of difficulty Average
Preparation time 30mins
Cooking time 90mins
Cost Average budget


Step 1

Preparing the octopus:
- Wash and remove the inedible parts (beak and eyes)
- Separate the head of the tentacles
- Bake 35 minutes octopus (cold start) in a saucepan and bring to a boil, cut 1 lemon in half 1 bay leaf.
- Remove from heat and let cool in its cooking water. Cut it diagonally season it with salt and pepper. Then marinate the in olive oil with rosemary and garlic for 3 or 4 days.

Step 2

Preparation of chickpeas:
- Soak the chickpeas with baking soda and salt in water and refrigerate for 24 hours.
- Put them into salted water (cold start). At the first boil, reduce heat to low and cook 1:30.

Dice tomatoes.

Dressing: Heat the chickpeas with diced tomatoes, add the spring onions finely chopped, salt, pepper, a dash of black balsamic, 1 dash of lemon and fresh cilantro. Meanwhile, reheat in a saucepan the octopus mix then drain. Place the chickpeas in center of plate and top with warm octopus. Garnish the plate with three leaves of lettuce, some croutons and green olives.

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