Chickpea or black-eye bean salad with tuna

Delight in a zesty chickpea or black-eye bean salad with savory tuna. Bursting with fresh flavors and vibrant colors, it's a satisfying meal!

Ingredients:

• 400g 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

Instructions:

1. Remove any stones or debris from the dried chickpeas or black-eye beans and rinse them in a colander under cold running water.
2. Place the chickpeas in a large bowl and cover them with cold water, ensuring the water level is 3 inches above the chickpeas, then allow them to soak overnight.
3. Peel the onion and pierce it with the black peppercorns.
4. After soaking, drain the chickpeas. Place them in a pot and cover with water, ensuring the water level is 2 inches above the chickpeas. Add the whole onion with the peppercorns, garlic cloves, and bay leaf. Season with salt, then bring to a boil. Reduce the heat to medium-low and simmer until the chickpeas are cooked. Drain in a colander and let them cool.
5. Use a fork to break the tuna into large pieces gently.
6. Combine the onion slices, diced celery, carrot, 1 tablespoon of parsley, salt, pepper, olive oil, and lemon juice in a large bowl. Mix the ingredients well and let them marinate for 1 hour.
7. Mix in the chickpeas thoroughly. Then, add the tuna and mix again. Taste and adjust the seasoning with more olive oil, lemon juice, salt, or pepper as needed.
8. Transfer the mixture to a serving bowl or dish. Garnish with black olives, egg quarters, and the remaining parsley.
9. Serve the dish at room temperature or chilled.

Summary:

• Calories: 1967 kcal
• Fat: 24 g
• Protein: 176 g
• Carbs: 274 g
• Potassium: 8577 mg
• Magnesium: 889 mg