Chickpeas, dill and tuna salad

Ingredients (for 6 people):
500g of fresh or canned chickpeas
2 tuna tins in olive oil
3 shallots
Fresh dill
1 lemon
Salt of Guérande
Olive oil
To cook dry chickpeas:
1- Place the dry chickpeas in a large bowl or large saucepan as they will swell a lot.
Pour 1.5 liters of cold water over and let soak overnight (about 10 hours).
Drain and rinse well.
2- Put them in a large saucepan full of clean water (count at least 3 times their volume of water). Do not add salt!
Bring to a boil (without covering) and cook for 1 hour to 1 hour 30 minutes or until the chickpeas become tender.
Foam regularly. When the chickpeas are cooked, strain them in a colander and let them drain and cool.
Arrange the cold chickpeas in a bowl.
Finely chop the shallots and dill, sprinkle with lemon juice and olive oil, salt and pepper generously.
Separately, crush the tuna, salt, pepper, lemon.
At the last moment, add and mix the tuna with the chickpeas.
Serve, it's wonderful.

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