If you like canned tuna, this is a perfect recipe; the tuna becomes the dressing, and the vegetables and the legumes are the protagonists. I offer two options for the chickpeas: to reconstitute and cook the dry kind, or to buy the precooked canned ones. The salad will be good either way, but dry legumes and beans are so economical, as well as nutritionally valuable.
- Two -15--ounce cans chickpeas, drained and rinsed, or ½ pound dry chickpeas, cooked
- 1 small red bell pepper, cut into thin strips
- 1 small yellow bell pepper, cut into thin strips
- ¼ cup thinly sliced red onion
- ¼ cup drained tiny capers in brine, chopped
- ¼ cup chopped pitted green olives
- 3 tablespoons chopped fresh Italian parsley
- One -5--ounce can Italian tuna in oil, drained
- 3 tablespoons dry white wine
- 1 tablespoon Dijon mustard
- 2 tablespoons -white--wine vinegar
- 1 garlic clove, peeled
- ¼ cup -extra--virgin olive oil
In a large bowl, combine the chickpeas, bell peppers, red onion, capers, olives, and parsley.
In a mini–food processor, combine the tuna, white wine, vinegar, Dijon, and garlic. Pulse to combine.
With the machine running, drizzle in the olive oil to make a smooth, emulsified dressing.
Drizzle the dressing over the chickpeas, and toss to coat the salad.