Chickpea Or Black-Eye Bean Salad With Tuna

1. 1

   Clean the dry chickpeas or black-eye beans from any stones or debris and wash them in a colander under cold running water.

2. 2

   Put in a large bowl and cover with cold water 3 inches above chickpeas and let reconstitute overnight.

3. 3

   Peel the onion and stud it with the black peppercorns.

4. 4

   Drain the chickpeas. In a pot put the chickpeas, cover with water 2 inches above their level, add the whole onion with the peppercorns, the garlic cloves and the bay leaf, season with salt, and bring to a boil. Lower to medium low heat and allow to cook until done. Drain in a colander and allow to cool.

5. 5

   Gently crumble in big pieces the tuna with a fork.

6. 6

   In a big bowl, add the onion slices, the diced celery and carrot, 1 tablespoon of parsley, season with salt, pepper, the olive oil and lemon juice. Mix all the ingredients very well and allow to macerate 1 hour.

7. 7

   Add the chickpeas and mix well again. Finally add the tuna, and mix. Check the seasoning and rectify with more olive oil, lemon juice, salt or pepper if needed.

8. 8

   Put in a serving bowl or dish, garnish with the black olives, the egg quarters and sprinkle with the remainder parsley.

9. 9

   Serve at room temperature or chilled.

* Per serving · 4 servings · Values may vary.