by Maria Teresa Jorge
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Maria Teresa Jorge's Notes:
Expand14 ounces dry chickpeas or black-eye beans Ask a question about this ingredient
1 medium onion, whole and peeled Ask a question about this ingredient
5 black peppercorns Ask a question about this ingredient
2 garlic cloves, whole, peeled Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
salt Ask a question about this ingredient
2 cans of tuna, drained Ask a question about this ingredient
1 small onion halved and cut in paper thin slices Ask a question about this ingredient
1 small celery stick, very tender, diced small Ask a question about this ingredient
1 medium carrot, shredded Ask a question about this ingredient
1 1/2 tablespoon finely chopped parsley Ask a question about this ingredient
12 black olives Ask a question about this ingredient
3 hard boiled eggs, cut in quarters Ask a question about this ingredient
salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
Clean the dry chickpeas or black-eye beans from any stones or debris and wash them in a colander under cold running water.
Ask a question about this stepPut in a large bowl and cover with cold water 3 inches above chickpeas and let reconstitute overnight.
Ask a question about this stepPeel the onion and stud it with the black peppercorns.
Ask a question about this stepDrain the chickpeas. In a pot put the chickpeas, cover with water 2 inches above their level, add the whole onion with the peppercorns, the garlic cloves and the bay leaf, season with salt, and bring to a boil. Lower to medium low heat and allow to cook until done. Drain in a colander and allow to cool.
Ask a question about this stepGently crumble in big pieces the tuna with a fork.
Ask a question about this stepIn a big bowl, add the onion slices, the diced celery and carrot, 1 tablespoon of parsley, season with salt, pepper, the olive oil and lemon juice. Mix all the ingredients very well and allow to macerate 1 hour.
Ask a question about this stepAdd the chickpeas and mix well again. Finally add the tuna, and mix. Check the seasoning and rectify with more olive oil, lemon juice, salt or pepper if needed.
Ask a question about this stepPut in a serving bowl or dish, garnish with the black olives, the egg quarters and sprinkle with the remainder parsley.
Ask a question about this stepServe at room temperature or chilled.
Ask a question about this stepExactly! It's the kind of sald that I throw together when coming back from the beach! I always have cooked chickpeas and blak-eye beans ready in the fridge. Add some ripe tomato salad and it's all I need!
That is a great recipe that we use in the summer, but also in the winter when served nice and hot. Who can resist from not digging in?
Kristen is the Senior Editor of food52.
I love the combination of tuna and beans - it's one of my favorite things to toss together in the heat of summer.