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Meat Lite: Tuna-Chickpea Spread Recipe

Meat Lite: Tuna-Chickpea Spread Recipe
  • Meal

    Legumes

  • Cusine

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. (If you pulse it too much, it gets unappealingly mushy and pasty. Not what you want.) 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.