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Chickpea and Tuna Salad
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4 tablespoons ectra virgin olive oil
4 tablespoons lemon juice
1/4 teaspoon Tabasco sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
Chickpea and Tuna Salad:
1 (6 ounce) can water-packed tuna, drained and flaked
2 (15 ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 red bell pepper, cut into 1/2 inch dice
1/2 red onion, peeled, halved and thinly sliced, soaked in 1 cup cold water and 2 tablespoons white wine vinegar for 30 minutes, drained and patted dry
1/4 cup chopped fresh Italian parsley
2 teaspoons grated lemon zest
1/2 cup shaved Parmigiano Reggiano cheese (optional)
For the Lemon Vinaigrettem combine all the ingredients in a small bowl and whish well.
For the Chickpea and Tuna Salad, place the ingredients in a large bowl, pour over the vinaigrette and toll to combine. Cover the salad and refrigerate for 1 hour. Bring to room temperature before serving.
Wine Suggestion - Semillon-Chardonnay
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