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Step 1
Drain the tuna and place it in a bowl, then add the yogurt and mayonnaise and mix well.
Step 2
Drain the chickpeas of their preserving liquid, then rinse them quickly under cold running water; add them to the tuna and mix again.
Step 3
Wash the cherry tomatoes and cut them in half.
Step 4
Add the cherry tomatoes and olives to the chickpeas and tuna and mix.
Step 5
Add the well-washed arugula and season with salt and pepper.
Step 6
Divide the chickpeas with the tuna sauce onto individual plates and serve.
Tip
You can use dried chickpeas or, for convenience, canned and boiled ones. If using dried chickpeas, soak them in room temperature water for at least 10 to 12 hours (changing the water at least twice during this time); then drain them well and boil them in plenty of water, adding a small piece of kombu seaweed to make them softer and more digestible. If you choose cooked chickpeas, be sure to rinse them thoroughly under cold running water to remove any remaining liquid.
Choose good-quality artisanal tuna in oil; if possible, choose one preserved in glass jars, and make sure the fillets are intact, firm, and not falling apart.
You can buy ready-made mayonnaise or make it yourself: quick and easy, it will guarantee an even tastier end result.
If you like, you can flavor it with a few fresh basil leaves or a little lemon juice and grated zest.
You can also add other vegetables to the dish, such as freshly blanched zucchini or carrots; arugula, however, should not be missing, as its pleasantly bitter flavor helps balance the various ingredients in the salad.
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