Chickpea or Black-eye Bean Salad with Tuna
Share
- ✉
-
Author Notes: This is a very popular and typical Portuguese salad that is many times served as an aperitif during summer or as a main dish. At home we either use chickpeas or black-eye beans, both are very popular. I use canned tuna in Extra Virgin Olive Oil because the best quality in Portugal always comes in olive oil. Adapt to canned tuna in water if you prefer. - Maria Teresa Jorge
Serves 6 - 8
- 14 ounces dry chickpeas or black-eye beans
- 1 medium onion, whole and peeled
- 5 black peppercorns
- 2 garlic cloves, whole, peeled
- 1 bay leaf
- salt
- 2 cans of tuna, drained
- 1 small onion halved and cut in paper thin slices
- 1 small celery stick, very tender, diced small
- 1 medium carrot, shredded
- 1 1/2 tablespoon finely chopped parsley
- 12 black olives
- 3 hard boiled eggs, cut in quarters
- salt
- freshly ground black pepper
- Clean the dry chickpeas or black-eye beans from any stones or debris and wash them in a colander under cold running water.
- Put in a large bowl and cover with cold water 3 inches above chickpeas and let reconstitute overnight.
- Peel the onion and stud it with the black peppercorns.
- 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.
- Gently crumble in big pieces the tuna with a fork.
- 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.
- 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.
- Put in a serving bowl or dish, garnish with the black olives, the egg quarters and sprinkle with the remainder parsley.
- Serve at room temperature or chilled.
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Recipe for Beans
Tags: carrot, celery, chickpeas, savory, serves a crowd, travels well, tuna
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
over 3 years ago lastnightsdinner
I love the combination of tuna and beans - it's one of my favorite things to toss together in the heat of summer.
over 3 years ago Maria Teresa Jorge
Exactly! It's the kind of sald that I throw together when coming back from the beach! I always have cooked chickpeas and blak-eye beans ready in the fridge. Add some ripe tomato salad and it's all I need!
over 3 years ago Candyland Queens
That is a great recipe that we use in the summer, but also in the winter when served nice and hot. Who can resist from not digging in?
over 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yes, a great combo!