Italian cuisine · Salads & Mezze

Insalata di Ceci e Tonno

A filling chickpea salad with tuna, red onion and parsley, dressed simply with lemon and olive oil.

Ingredients · for 4 servings

• 2 cans chickpeas (400 g each)
• 150 g tuna (canned)
• 1 red onion
• 1 bunch flat-leaf parsley
• 1 lemon
• 5 tbsp olive oil
• 1 stalk celery
• Salt, pepper

Instructions

1. Drain the chickpeas in a colander, rinse thoroughly under cold water, and let drain very well.
2. Finely dice the red onion and soak in cold water for 10 min to mellow its sharpness, then drain.
3. Slice the celery thinly and roughly chop the parsley leaves.
4. Drain the tuna and break it into rough chunks with a fork, without mashing it too finely.
5. Combine everything in a bowl with the lemon juice, olive oil, salt and pepper, and let sit for 10 min to meld.
6. Taste again before serving and top with a drizzle of olive oil and the remaining parsley.