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!

Photo-Food Styling: Antonia Kati

Ingredients

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
salt

For the sauce

½ yogurt strained
juice of 1 lemon
half cup of olive oil
a strong pinch of cumin
2 cloves of garlic
salt

Preparation method:

Step 1

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.

Step 2

Mix all the salad ingredients in a bowl and add salt.

Step 3

Beat all the sauce ingredients in a blender until you get a smooth and homogeneous mixture.

Step 4

Pour the sauce over the salad and stir.

Step 5

Serve immediately.

Tips: * 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.

Chef: Eleni Psihouli
Source: www.olivemagazine.gr