My maternal grandmother celebrated her 90th birthday yesterday with a large party. All her 5 children, most of her 11 grand-children (I say most, as some of my 11 cousins are scattered around the world - one in India, one in Cyprus and one in Costa Rica; they didn't make it to the party), 8 of her 9 great-grandchildren (one lives on Cyprus) gathered around the large table and feasted on the food. One of my aunties is a trained chef, so she prepared most of the food for the party. However, I was asked to bring " an interesting salad" along :) I thought about it long and hard, and decided to make a tuna and chickpea salad (or tuna and garbanzo salad :)) that I've made couple of times before.
The original recipe is from a British foodblogger, Pertelote (unfortunately she no longer blogs), though I've adapted it over the years. It's a great mix of colours and textures and flavours.
Chickpea and Tuna Salad
(Tuunikala-kikerhernesalat)
Serves 10-12
500 g dried chickpeas/garbanzo beans
water
one jar of roasted peppers in oil
6 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar
2 large red onions
1 tsp cumin seeds
0.5 tsp fennel seeds
0.5 tsp chilli flakes
2 tsp pimentón dulce (Spanish smoked mild paprika powder)
2 cans of tuna chunks in oil
1 onion
1 lemon, juiced
a bunch of (flat-leaf) parsley, finely chopped
salt
black pepper
Soak the chickpeas overnight in cold water.
Next day, drain and rinse the chickpeas. Place in a large saucepan with fresh cold water, season generously with salt. Bring to the boil, reduce heat and simmer for about 1 to 1,5 hours, until the chickpeas/garbanzos are soft, but not mushy. Drain.
Dress the hot chickpeas with olive oil and sherry vinegar.
Cut the roasted peppers into smaller slices, add to the chickpeas.
Peel the onions, cut into quarters. Fry gently in some oil for 5-7 minutes, until they start to soften.
Crush cumin and fennel seeds slightly in the pestle and mortar. Add the spices (cumin, fennel, chilli ja pimentón) to the onions and fry for a minute or two (do not burn!). Add the onions to the chickpeas.
(This can be done until 24 hours in advance).
Drain the tuna chunks, cut into smaller pieces with a fork. Chop parsley finely. Stir into the chickpea salad.
Season generously with lemon juice, and with some salt and pepper.
Serve.
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