200 g/7 oz dried chickpeas pinch of bicarbonate of soda
150 g/5 oz canned tuna in oil, drained and flaked
6 tablespoons olive oil 2 tablespoons white wine vinegar • salt and pepper


1.Put the chickpeas in a bowl, add warm water to cover and the bicarbonate of soda and leave to soak for 24 hours.
2.Rinse, drain and tip into a saucepan. Add water to cover, bring to the boil, then reduce the heat and simmer gently for 4-5 hours.
3.Drain and refresh under cold running water. Drain well again, tip into asalad bowl and add the tuna. Whisk together the olive oil and vinegar in a jug, season with salt and pepper and pour the dressing over the salad. Serve immediately.

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