Ingredients
1/2 c. extra-virgin olive oil
2 tbsp. capers
3 small cloves garlic
1 can chickpeas
3 tbsp. Parmigiano-Reggiano cheese
2 tbsp. fresh lemon juice
1 tsp. fresh lemon juice
kosher salt
Freshly ground black pepper
1/2 lb. cherry tomatoes
1/4 c. pitted olives
1 c. flat-leaf parsley leaves
1/2 tsp. crushed red pepper
1 can water-packed solid white albacore tuna, salmon, or sardines
Preparation
Step 1In a small skillet, heat 1 tablespoon of oil. Add capers and cook, stirring, until crispy, about 2 minutes. Transfer capers to a paper towel-lined plate.Step 2In same skillet, heat 1 tablespoon of oil. Add garlic and cook until fragrant. Stir in chickpeas and 1/2 cup of water and simmer over high heat until almost all of liquid is absorbed, 7 to 8 minutes. Transfer chickpea mixture to a food processor. Add cheese, 3 tablespoons of oil and 1 teaspoon of lemon juice and puree until smooth. Season with salt and pepper.Step 3In a small bowl, combine tomatoes, chopped olives, parsley, and crushed red pepper with remaining 3 tablespoons of oil and 2 tablespoons of lemon juice; season with salt and pepper. Spoon chickpea puree onto plates and top with tuna and tomato salad. Garnish with crispy capers and serve. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
