CHICKPEA SALAD WITH TUNA
- 400g of chickpeas
- 1/2 green pepper
- 1/2 red pepper
- 1/2 chive
- 4 crab sticks
- 2 tuna fins
- olive oil
- balsamic vinegar
- Sodium bicarbonate
1.- Cook the chickpeas. To do this, we put them in soak the night before, with plenty of water and a teaspoon of baking soda.
2.- The next day, drain from the water and put them in plenty of fresh water. Let cook in the pressure cooker about 25 minutes. If not, in a conventional pot around an hour and a half, until they are soft. You can skip these two steps by using pot chickpeas. I personally do not like to use them, but it is true that it saves us a lot of time for preparing this salad.
3.- We introduce the cooked chickpeas in a salad bowl. We add the green pepper, the red and the chive finely chopped. We also add the crab sticks cut into thin slices and the canned tuna.
4.- We seasoned with olive oil and modena vinegar. Mix well before serving.
Thanks for reading. Stay Healthy.