Chickpea and Tuna Salad

To prepare a delicious and nutritious salad, we start by soaking the chickpeas in cold water overnight. This process will not only facilitate cooking but also contribute to a more pleasant texture of the salad. The next day, we drain the chickpeas and rinse them well, then transfer them to a pot with fresh water and a little salt. We boil the chickpeas for about 20 minutes, or until they become soft but not overcooked, to maintain the shape of the beans.

Meanwhile, we take care of the other ingredients. We cut the cucumbers into small pieces, being careful to remove the excess brine so that the salad does not become too salty. It is important to choose crunchy cucumbers, as their texture will provide a pleasant contrast with the other ingredients.

After the chickpeas have cooked and cooled, we prepare to assemble the salad. In a large bowl, we combine well-drained canned tuna with the boiled and cooled chickpeas, as well as the chopped cucumbers. We add two generous tablespoons of sesame paste, also known as tahini, which will bring a rich flavor and creamy taste to the dish.

To add a touch of freshness, we also add a handful of freshly chopped parsley, which will provide not only color but also a refreshing taste. We carefully mix all the ingredients, making sure that the sesame paste is evenly distributed and binds all the flavors together. Finally, we season the salad with salt and pepper to taste, being careful not to overdo it, as the tuna is already salty.

This salad is perfect for a light meal, being full of protein thanks to the tuna and chickpeas, but also packed with vitamins due to the fresh vegetables. We can serve it as is or alongside a slice of fresh bread. Enjoy your meal!