Spanish chickpea salad with tuna and eggs
Spain on a Fork · ♥ 1.4K likes · 41.6K views · 7 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole eggs
- cold water
Cover the eggs with cold water by about half an inch in a saucepan and heat on high.
- 2 can chickpeas
Drain the chickpeas in a colander, rinse under cold running water, shake dry and put in a large bowl.
- ½ whole red onion
- 1 whole green bell pepper
- 1 whole red bell pepper
Finely chop the red onion, green and red bell peppers and parsley; add to the bowl.
- 15 g fresh parsley
- 2 can tuna in olive oil
Drain the tuna in a fine sieve over a bowl, keeping the oil, and gently flake it; add to the bowl.
- sea salt
- freshly cracked black pepper
- 4 tbsp drained olive oil from the canned tuna
- 1 tbsp sherry vinegar
- 1 cloves garlic
- sea salt
- freshly cracked black pepper
For the dressing, whisk four tablespoons of the drained tuna oil, one tablespoon of sherry vinegar, a finely grated large garlic clove, a little sea salt and black pepper.
Pour the dressing over, mix gently and transfer to a serving dish; to serve chilled, cover and refrigerate a couple of hours.