Chickpea Salad with Tuna and Sundried Tomatoes

Summary

Ingredients

• 1 glass chickpeas, cooked
• 1 can tuna, in its own juice
• 1 glass artichoke hearts, in water
• 2 large vine tomato (s)
• 1 half snake cucumber (s)
• Olives, pitted
• N / A Tomato (s), dried, without oil
• 1 medium shallot (s)
• 1 clove garlic
• 0.5 ½ sprig rosemary
• some parsley
• 4 tablespoon red wine vinegar, or sherry vinegar
• 2 tablespoon olive oil
• 0.5 teaspoon ½ cane sugar or honey
• some salt and pepper
• 100 g lettuce (s), or romaine lettuce

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Instructions

1. Drain the chickpeas in a colander, rinse with cold water and drain well. Drain the tuna and shred coarsely with a fork. Drain and quarter the artichoke hearts. Clean the tomatoes and cucumber and cut into small pieces. Drain the olives and cut in half, quarter the sun-dried tomatoes. Finally, peel the onion and chop it very finely or chop it finely in a lightning chopper. Mix everything in a salad bowl.
2. For the dressing, peel the garlic, chop it very finely or press it through a garlic press. Pluck the rosemary needles from the branch and finely chop with the parsley. Mix both with vinegar, oil, salt, pepper and cane sugar or honey to make a homogeneous dressing. This works best in a shaker. Pour the dressing over the salad and mix well.
3. Let the salad steep for at least 1 hour or overnight.
4. Shortly before serving, tear up the romaine lettuce or lettuce, fold into the lettuce and season to taste again.