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Portuguese-Style Tuna with Chickpeas
The Portuguese classic, salada de bacalhau com grão de bico—or bacalao salad with chickpeas—was the inspiration for this ultra-easy dish that requires no stovetop cooking, only a microwave. The chickpeas are dressed while hot so that as they cool, they absorb the seasonings, ensuring every bite is flavorful. Be sure to use tuna packed in olive oil, as it is richer and silkier than the water-packed variety. Parsley, cilantro or arugula adds green, grassy flavor; use whichever you prefer or have on hand, or even a combination. Just be sure to toss in the greens, right before serving, or they will go limp.
4
Servings
25 minutes
Ingredients
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¼
cup cider vinegar OR lemon juice
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1
medium shallot, sliced into thin rings OR ½ small red onion, thinly sliced
Directions
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01In a small bowl, stir together the vinegar, shallot, garlic, ¼ teaspoon salt and ½ teaspoon pepper; set aside.
