Chickpea and Tuna Salad

Name: Chickpea and Tuna Salad
Yield: makes 6 servings
Ingredients: 1 1/2 cups dried chickpeas; 1 teaspoon salt, or as needed; Three 6-ounce cans tuna packed in olive oil, drained (about 2 cups); 1 small red onion, sliced thin (about 1 cup); 1/4 cup extra-virgin olive oil; 2 tablespoons red-wine vinegar; 2 tablespoons chopped fresh Italian parsley; Freshly ground black pepper; 6 thick slices country bread, toasted or grilled lightly, optional

December 9, 2011

In Tuscany, cannellini beans would be paired with tuna for a similar dish. I don’t see why black-eyed peas or kidney beans couldn’t be used as well. Just make sure the beans are tender—almost to the point of breaking—so that they absorb the tuna flavor and stay put on the toasted bread, if that’s how youchoose to serve them. Don’t be afraid to crush them lightly!

Recipe notes

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