CHICKPEAS WITH TUNA SAUCE

Chickpeas with tuna sauce are a fresh and delicious legume salad, perfect for those hot summer days that the mere thought of cooking makes you go hungry. In this super simple and quick recipe, the chickpeas and tuna in oil are dressed with a creamy mayonnaise, enriched with a little Greek yogurt to make everything lighter, and then combined with rocket and cherry tomatoes. The result is a tasty, balanced and irresistibly enveloping preparation, perfect to be enjoyed on the beach (or in the office) or to be served at an informal dinner with friends.

INGREDIENTS:

500 g. Boiled chickpeas / ready in a can.
160 g. Well drained tuna in oil.
4 tbsp. Natural Greek yogurt.
2 tbsp. Mayonnaise.
250 g. Cherry tomatoes.
100 g. Rucola salad.
80 g. Pitted olives in oil.
Salt to taste.
Black pepper to taste.

PREPARATION:

Drain the tuna and collect it in a bowl, then add the yogurt and mayonnaise and mix well ①. Drain the chickpeas from their preserving liquid and then rinse them quickly under cold running water; add them to the tuna and mix again ②.

Wash the tomatoes and cut them in half ③. Add the cherry tomatoes and olives to the chickpeas and tuna and mix ④.

Add the well washed rocket and then season with salt and pepper ⑤. Distribute the chickpeas with tuna sauce on individual plates and serve ⑥.

ADVICE

You can use dried chickpeas or, for greater convenience, those already boiled and canned. In case you use dry ones, remember to soak them in water at room temperature for at least 10-12 hours (changing the water at least twice during this time); then drain them well and boil them in plenty of water, adding a piece of kombu seaweed which will make them softer and more digestible. If you choose already cooked chickpeas, be careful to rinse them thoroughly under cold running water to remove the preserving liquid.

Choose an artisanal and good quality tuna in oil; if possible, prefer the one kept in glass jars and make sure that the fillets are intact, firm and not flaky.