Tuna-Chickpea Spread

Ingredients

• 2 garlic cloves, minced
• 1 15-ounce can chickpeas, drained and well rinsed
• 1 6-ounce can of tuna packed in olive oil, preferably imported from Spain or Italy
• 1/4 cup sun-dried tomatoes, chopped
• 10 oil-cured black olives, pitted and chopped
• 1/2 cup chopped parsley leaves
• 1 tablespoon sherry vinegar
• 1 to 3 tablespoons, extra virgin olive oil
• Salt and pepper to taste

Directions

1. Add the garlic, chickpeas, tuna and its oil, sun-dried tomatoes, olives, and vinegar to a food processor. Pulse 5 to 10 times, pausing to scrape down the sides as needed, until the mixture is rough, chunky, and just holding together. Too much processing will make it soft and pasty, which is not the goal here.
2. Scrape the spread into a mixing bowl, fold in the parsley, and taste it. Add salt and pepper, then stir in only as much olive oil as you need to make the mixture cohesive. Serve it with flatbread, pile it into a sandwich, or tuck it inside jarred whole piquillo peppers for an easy appetizer.