Sunday, June 28, 2009

Tuna & Chickpea Salad

This is hardly an earthshaking recipe...but it sure is tasty! And simple. And a nice alternative to mayo-based tuna salad (though I like that as well).

2 tablespoons finely chopped parsley
2 teaspoons finely chopped shallots
2 teaspoons capers, rinsed and chopped
1/2 teaspoon minced garlic
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 can chickpeas, drained
1 can tuna, packed in olive oil, drained

Mix the parsley, shallots, capers and garlic in a small bowl. Place the chickpeas in a bowl and lightly mash with the back of a spoon. Break the tuna into chunks and add to chickpeas. Stir in the parsley-caper mixture and combine. Stir in the oil until you reach the consistency you like, season to taste and set aside. Let sit for at least one hour before serving.

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