Chickpea and Tuna Salad

• 1 1/2 cups dried chickpeas
• 1 teaspoon salt, or as needed
• Three 6-ounce cans tuna packed in olive oil, drained (about 2 cups)
• 1 small red onion, sliced thin (about 1 cup)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 2 tablespoons chopped fresh Italian parsley
• Freshly ground black pepper
• 6 thick slices country bread, toasted or grilled lightly, optional

1. Place the chickpeas in a small, deep bowl and pour in enough cold water to cover by at least 4 inches.
2. Let the beans soak in a cool place or the refrigerator at least 12 hours or up to 1 day.
3. Drain the beans and transfer them to a 3-quart saucepan.
4. Pour in enough water to cover by three fingers.
5. Bring to a boil over high heat.
6. Adjust the heat to simmering and cook until the beans are tender, 1 1/2 to 2 hours.
7. Check the level of the water, adding a little water from time to time to keep the beans completely covered.
8. Remove the chickpeas from the heat, stir in the salt, and let stand until cooled.
9. Drain the beans and transfer them to a large serving bowl.
10. Add the tuna, red onion, olive oil, vinegar, and parsley.
11. Toss gently to keep the tuna in big pieces.
12. Add salt if necessary, and pepper to taste.
13. Toss gently and serve, with the bread if you like.

chickpeas, salt, three, red onion, extravirgin olive oil, redwine vinegar, fresh italian parsley, freshly ground black pepper, country bread

Taken from www.epicurious.com/recipes/food/views/chickpea-and-tuna-salad-375053 (may not work)