Chickpeas with Tuna, Spring Onion, Herbs, Lemon, and Olive Oil
This is a delicious way to make use of spring onions when they are at their peak. Basil and parsley also add a fresh taste to the chickpeas and tuna in this simple dish. It is a great starter to a spring evening dinner.Serves 4-6
Ingredients
- 1 15.5 ounce can chickpeas (garbanzo beans), drained and rinsed.
- 8 ounces tuna packed in olive oil , drained
- 1 spring onion , sliced thin
- 1 garlic clove , sliced thin
- 1 tablespoon fresh basil leaves , plus additional for serving, chopped,
- 1 tablespoon fresh flat-leaf parsley , chopped
- Juice and zest from 1 lemon
- 1/4 cup extra virgin olive oil , plus additional for serving
- Sea salt and freshly ground black pepper
- Lemon slices for serving
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic and cook for 1 minute, stirring. Add the chickpeas, basil, parsley, lemon juice and zest. Season with salt and pepper and cook for 5 minutes, stirring occasionally. Remove from the heat.
- Transfer the chickpeas to a medium bowl. Add the tuna, season with salt and pepper and gently stir until combined. Garnish with additional basil over the top and a drizzle of extra virgin olive oil. Serve right away with lemon slices on the side.
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