Spanish cuisine · Salads & Mezze

Chickpea Salad with Tuna

Chickpea salad with tuna, hard-boiled egg, tomato and onion, sharply seasoned with sherry vinegar.

Ingredients · for 4 servings

• 2 cans chickpeas (400 g each)
• 2 tomatoes
• 1 red onion
• 3 eggs
• 200 g tuna in oil
• 1/2 bunch flat-leaf parsley
• 6 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 tsp sweet paprika
• Salt, pepper

Instructions

1. Hard-boil the eggs for 9 min., rinse in cold water, peel and cut into rough cubes.
2. Tip the chickpeas into a sieve, rinse thoroughly under cold water and drain well so the salad doesn't taste of tinned brine.
3. Seed the tomatoes and cut into 1 cm cubes, finely dice the red onion and chop the parsley leaves.
4. Whisk the olive oil, sherry vinegar, paprika, salt and pepper together in a large bowl.
5. Toss the chickpeas, tomatoes and onion in the dressing and let sit for 10 min. so the legumes soak it up.
6. Fold in the flaked tuna, egg cubes and parsley gently and serve the salad cool, but not ice-cold.