Chickpea or Black-eye Bean Salad with Tuna

December 29, 2009
0 Ratings
  • Serves 6 - 8
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

What You'll Need
  • 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 tablespoons finely chopped parsley
  • 12 black olives
  • 3 hard boiled eggs, cut in quarters
  • salt
  • freshly ground black pepper
  1. Clean the dry chickpeas or black-eye beans from any stones or debris and wash them in a colander under cold running water.
  2. Put in a large bowl and cover with cold water 3 inches above chickpeas and let reconstitute overnight.
  3. Peel the onion and stud it with the black peppercorns.
  4. 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.
  5. Gently crumble in big pieces the tuna with a fork.
  6. 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.
  7. 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.
  8. Put in a serving bowl or dish, garnish with the black olives, the egg quarters and sprinkle with the remainder parsley.
  9. Serve at room temperature or chilled.

See what other Food52ers are saying.

  • lastnightsdinner
  • Maria Teresa Jorge
    Maria Teresa Jorge
  • Candyland Queens
    Candyland Queens
  • mrslarkin

4 Reviews

lastnightsdinner December 30, 2009
I love the combination of tuna and beans - it's one of my favorite things to toss together in the heat of summer.
Maria T. December 30, 2009
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!
Candyland Q. January 1, 2010
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?
mrslarkin January 5, 2010
Yes, a great combo!