Summary

Ingredients

• 400 g canned chickpeas, drained
• 400 g canned tuna in brine, drained
• 4 spring onions, cleaned, washed and cut into fine rings
• 1 celery, cleaned, washed and cut into fine rings
• 100 ml olive oil, cold pressed
• 4 tablespoon lemon juice, freshly squeezed
• 2 cloves garlic, peeled, sterilized and finely chopped
• 1 tablespoon dill, washed and finely chopped
• 3 tablespoon parsley, washed and chopped
• 0.5 ½ lemon peel, finely grated
• 0.5 teaspoon ½ mustard powder
• a bit salt
• some black pepper, ground

For the set:

• some dill
• parsley

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Instructions

1. In a bowl, carefully mix in the chickpeas with the tuna, spring onions and celery. Put all the other ingredients, except for the dill and parsley for garnish, in a blender jar and shake well. Pour over the chickpeas and tuna salad, cover and let steep for several hours.
2. Garnish with the herbs and serve with fresh Greek bread.