- 6 ounces [190 mL] chick peas which have soaked overnight
- 6 shallots, minced
- 2 tablespoons [30 mL] parsley, chopped
- 1 garlic clove, minced
- 7 ounces [199 mL] tuna
- Salt and pepper
Vinaigrette
- 8 tablespoons [120 mL] olive oil
- 2 tablespoons [30 mL] red wine vinegar
- 1 tablespoon [15 mL] lemon juice
- Salt and pepper
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- Drain peas.
- Add water and bring to a boil; reduce heat and simmer 45 minutes or until tender.
- Drain and rinse under cold water.
- Mix together all vinaigrette ingredients.
- Mix together all ingredients.
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