Prep 15 mins
Cook 2 hrs
Found this in Lidia Italy at Home, and it looks easy so how can it be bad with these ingredients? For a taste of it on a bruschetta grill slices of country bread. Allow for cooling time. Update - I made this again the other night and use crushed red pepper flakes instead of black pepper and I too reduced the amount of oil that I used.Also, served it with avocado slices(drizzled with lime juice)on the side. Delicious!
- 4 cups canned chick-peas, drained and rinsed
- salt, to taste for the chickpeas
- fresh ground black pepper, to taste
- 1⁄2 cup extra virgin olive oil (to taste)
- 3 (6 ounce) cans tuna in olive oil, well drained and broken into large flakes
- 1 medium red onions or 1 medium red onion, sliced into 1/4-inch half-moons
- 1⁄4 cup red wine vinegar (to taste)
- 3 tablespoons chopped fresh Italian parsley
- In a large bowl, gently toss together the chickpeas, the tuna, onion slices, the olive oil, vinegar, chopped parsley and lots of freshly ground black pepper.
- Add more olive oil, vinegar, or salt and pepper as you like.
- Serve chilled.
Great base recipe, has so much potential for many other ideas! I cut the recipe for just me, one can chickpea, one can tuna. Omit the olive oil and add 2 tsp Greek dressing. Thinly sliced white onion ( what was on hand ) a good shake of "Garlic Plus" seasoning, S&P and a dash of hot sauce. It was heavenly, planned on taking some to work tomorrow but instead ate the whole bowl! Thanks for this, the variations are endless.
I found this recipe to be a great inspiration to make myself a quick lunch from pantry staples I had on hand. I scaled down the recipe to one can organic chickpeas and one can albacore tuna to that I added: ~1 T each safflower and olive oils, 11/2 T Bragg's Apple Cider Vinegar (super duper healthy stuff), ~2 T each red and yellow bell peppers finely chopped, 1/2 small onion finely chopped, 1/4 Mrs. Dash Orginal Flavor, 1/4 tsp. Spike Brand - VEGIT Magic 1/4 tsp, ~ 1/4 tsp. Spike Brand Vegesal (with Salt), 1/4 tsp. tumeric (super healthy), 1/4 tsp. red pepper flakes (Capsaicin makes red pepper flakes a healthier choice than just plain old black pepper), ~1 1/2 T roughly chopped parsley (straight from my garden), and ~ 1 T sesame seeds (healthy minerals). I stirred up and ate it all immediately and I must say it was quite delicious. And I was quite hungry. Try It. You'll like It. :)
I would imagine this recipe is best served at room temperature as opposed to cold.
This is delicious! The flavors all compliment each other very well. I cut the recipe down to two servings, and made this for myself for lunch today, and I had it with a couple slices of French bread. Now I have lunch tomorrow too! I used a white onion, which was perfect for me, because I don't really care for a strong onion flavor. However, I found myself "seeking out" the onion. It adds such a nice, needed crunch. I only used 1/8 cup extra virgin olive oil for the 2-serving recipe (half the amount called for). I feel any more than that, and it would have been too oily. I only buy tuna in water, so that's what I used, and I had to use dried parsley (I don't often keep fresh herbs around). This is definitely a keeper! I would definitely take this to a BBQ or a get-together as a nice change from a pasta salad. Thanks for sharing this recipe!