Ingredients
- 3 cups cooked chickpeas, drained
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon raisins
- 1 tablespoon lightly toasted pine nuts
- 1/4 cup finely sliced green onions
- 2 salt packed anchovies, rinsed under cool water, minced
- 1/2 teaspoon finely grated lemon zest
- Salt
- 1/8 teaspoon freshly ground black pepper
- 3 hard boiled eggs, peeled and quartered
- 8 ounces tuna packed in olive oil, drained and flaked, or 3/4 cup drained, flaked home Cured tuna in olive oil, reserve some oil
- 12 fresh basil leaves, cut into thin chiffonade
Directions
In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.
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By danapolitis_126...
Bronx, 72
on July 21, 2011
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Nice, clean recipe...very filling and can store for a few days. Good for a work lunch on a hot day.
By petitebaker
Tampa, FL
on June 04, 2009
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I love this salad. I made revisions based on my tastes and what I had on hand.
I used canned tuna in water, drained it, added olive oil , smashed garlic cloves and let the garlic and oil marinate into the tuna for a couple of hours, mixing occasionally.
My substitutions for the chick pea mixture: I didn't want the sweetness of raisins so I left them out. I had chives instead of green onions. Raw cashew pieces instead if pine nuts. I didn't have anchovies (but I could see how one or two of them would be nice I also added some capers. Everything else I used as the recipe stated.
I didn't want the eggs so I didn't use them
Placed the chick peas on top of the tuna and YUM! I'm NOT a fan of canned tuna but this realls was delicious.
Buon appetito!!!
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