This is a tasty and somewhat exotic dish
Servers 4
Preparation
Soak the chick peas overnight.
For the salad
| 250 | g | chick peas | in a pressure cooker, cook for 10 minutes, then quench with cold water, pour water off and leave the chick peas in a bowl to cool |
| salt | sprinkle over chick peas | ||
| 1 | small onion | finely chopped | |
| ½ | cucumber | julienned | |
| 1 | tomato | diced, add to chick peas and mix together | |
| 1 | tin | tuna | pour off liquid, shred into pieces and add |
For the dressing
| 1 | clove | garlic | finely chopped |
| 1 | bunch | parsley | finely chopped and add |
| olive oil | sprinkle over salad | ||
| vinegar | sprinkle over salad and mix well | ||
| salt, pepper & oregano | add to taste |
Chef’s tip
Serve with fresh bread.
If you haven’t got a pressure cooker, boil the chick peas in a saucepan for about 70 minutes until soft.
