You can enjoy it either as a salad or as a main course and if you want to save some time, you can cook a large portion of chickpeas, divide it in smaller portions and put them in the freezer. Next time you want a refreshing and nutritious salad, the chickpeas will be ready!
300g chickpeas, soaked overnight in cold water
1 whole onion
2 cans of tuna in oil or water
1 bunch arugula, chopped
1 medium onion, diced
1 red pepper, cut into thin rings
2 tomatoes, cut into cubes
7 sprigs parsley, chopped
For the sauce
½ yogurt strained
juice of 1 lemon
half cup of olive oil
a strong pinch of cumin
2 cloves of garlic
Boil the chickpeas in plenty of salted water adding also the whole onion until they are soft, but not melted. Strain the chickpeas and throw the onion.
Mix all the salad ingredients in a bowl and add salt.
Beat all the sauce ingredients in a blender until you get a smooth and homogeneous mixture.
Pour the sauce over the salad and stir.
* Instead of parsley you can add fresh mint.
* If you want to save time, you can boil a large portion of chickpeas, divide it into smaller portions and put them in the freezer.
Photo-Food Styling: Antonia Kati