25 minutes / Servings: 4
The Portuguese classic, salada de bacalhau com grão de bico—or bacalao salad with chickpeas—was the inspiration for this ultra-easy dish that requires no stovetop cooking, only a microwave. The chickpeas are dressed while hot so that as they cool, they absorb the seasonings, ensuring every bite is flavorful. Be sure to use tuna packed in olive oil, as it is richer and silkier than the water-packed variety. Parsley, cilantro or arugula adds green, grassy flavor; use whichever you prefer or have on hand, or even a combination. Just be sure to toss in the greens right before serving, or they will go limp.
¼ cup cider vinegar OR lemon juice
1 medium shallot, sliced into thin rings OR ½ small red onion, thinly sliced
1 medium garlic clove, finely grated
Kosher salt and ground black pepper
15½-ounce can chickpeas, rinsed and drained
Two 5-ounce cans olive oil–packed tuna, drained
1½ cups lightly packed fresh flat-leaf parsley OR cilantro OR baby arugula OR a combination, torn if large
2 hard-cooked large eggs, peeled and cut into wedges
½ cup roasted red peppers, patted dry and thinly sliced
Extra-virgin olive oil, to serve
In a small bowl, stir together the vinegar, shallot, garlic, ¼ teaspoon salt and ½ teaspoon pepper; set aside.
In a large microwave-safe bowl, toss the chickpeas with ¼ teaspoon salt. Cover and microwave on high until hot, 2 to 3 minutes, stirring once halfway through. Add the vinegar-shallot mixture to the hot beans, toss, then let stand for at least 15 minutes or up to 1 hour.
Add the tuna and parsley; gently toss to combine. Taste and season with salt and pepper, then transfer to a serving dish. Top with the eggs and roasted peppers; drizzle with oil.