Monday is a legumes day for me either summer or winter. I love legumes salad, and this chickpeas salad is one of the ones that I like the most.
1 1/2 cups of dry chickpeas
1/2 cup of mayonnaise
1/2 cup plain yogurt
3 tablespoons of mustard
3 tablespoons of olive oil
1 can of tuna
Juice of 1 lemon
herbs of your choice. I used dill and oregano
Soak the chickpeas overnight. Cook them as usual. I use 25 minutes in a pressure cooker.
When they are cooked, place them in a big salad bowl. Add the black olives, tuna and capers to the cooked chickpeas. You can add what you have. Sometimes I used carrots, feta cheese, cucumbers or anything you have in the fridge. Mix the mayonnaise, yogurt, mustard, olive oil, lemon juice, and herbs. Mix this dressing with the chickpeas. Correct it for salt and pepper. I always use more mustard. Serve it with hard boiled eggs. ENJOY!!