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Put the chickpeas emptied and rinsed in a bowl and hand crushed by hand with a potato crusher until the consistency should be a combination of broken chickpeas, puree of chickpeas and even some entire left in the mix. You can also do it in the food processor, cleaning and off, but be careful not to process them so much that they end with a pasta.
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Add all the other ingredients in the bowl and mix well to combine. Regulate the dressing as desired with salt, pepper and spicy (optional) sauce.
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Cool for half an hour before serving.
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Enjoy the way you would make a typical tuna salad, between bread, open face or in a bowl.
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Do you want to learn easier and healthier Mediterranean dietary recipes? Sign up for my online course “Master the Mediterranean!“
