(Rice salad with chick peas and tuna in oil - Our recipe)

200 g (7 oz) dried chick peas, soaked overnight
240 g (8 1/3 oz) tuna in oil, well drained and crumbled
2 tablespoons dried chives
2 tablespoons dried parsley
1 or 2 dried bay leaves
4 tablespoons extra virgin olive oil
200 g (7 oz) rice
Salt

Time:
preparation: 15 minutes
plus soaking time
cooking: at least 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 548 (kCal) 27 % GDA - 2292 (kJ)
Protein: 29.7 (g) 58 % GDA
Total fat: 21.0 (g) 30 % GDA
Total carbohydrate: 64.1 (g) 24 % GDA
Sugars: 2.0 (g) 2 % GDA

Cook chick peas until tender. You could need some hours. So it would be better to use a pressure cooker. Add the bay leaves to the water. When the chick peas are tender, drain them very well.
Meanwhile cook the rice in abundant salt water; drain it and cool under cold running water to stop the cooking. Pour it into a large bowl; add chick peas, tuna and aromatic herbs. Dress with the olive oil and season to taste with salt. Your dish is ready!

Note

- You can prepare this dish in advance but in this case you have to chill it. Remember to take it out of the fridge 30 minutes before serving.
- You can use canned chick peas, well drained. Two tins should be enough.
- You can use fresh aromatic herbs instead of dried ones. The taste is better.
- It's a perfect single course. Accompany it with a green salad. You can also serve it in a buffet.

What's the right wine?

Our suggestion is: Regaleali Rosato (rosé wine from Sicily - Italy).