Chickpeas with tuna
Instructions
Put the chickpeas to soak for 24 hours in warm water and a pinch of baking soda.
The next day, wash, drain and cook in salted water for 4-5 hours at low heat.
Drain them and rinse under cold water to stop the cooking.
Drain again and place in a salad bowl.
Finely shredded tuna and add it to chickpeas.
Seasoned with emulsified oil with vinegar, salt and pepper.
Serve.
Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC, Trebbiano d'Abruzzo DOC, Melissa Bianco DOC.
Ingredients and dosing for 4 persons
- 200 g of chickpeas
- 150 g of tuna in olive oil
- Olive oil
- Wine vinegar
- Salt
- Pepper
- 1 pinch of bicarbonate