Meat Lite: Tuna-Chickpea Spread Recipe
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Category
Legumes
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Cusine
American
What do you need?
How to make?
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
Combine the garlic, chickpeas, tuna with its oil, sun-dried tomatoes, olives, and vinegar in the bowl of a food processor. Pulse 5 to 10 times, scraping the bowl down every few times, until you have a very coarse and chunky paste. Transfer the spread to a mixing bowl, stir in the parsley and give it a taste. Season with salt and pepper, stirring in just enough olive oil to bring it together. Serve the spread with flatbread, scoop it onto a sandwich, or stuff it into whole jarred piquillo peppers for an impressive but easy appetizer.