Dinner Tonight: Fragrant Tuna And Chickpea Salad Recipe

• 1 15-ounce can chickpeas, drained and rinsed
• 2 bell peppers, red or yellow
• 5 tablespoons extra virgin olive oil
• 2 tablespoon sherry vinegar
• 1 onion, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground fennel seed
• 1/2 teaspoon chili flakes
• 2 teaspoon paprika powder
• 1 can of tuna, water or oil drained
• Handful parsley, chopped
• Salt and pepper

1. Preheat the broiler. Set the bell peppers underneath the broiler and cook for about 3 minutes, or until blackened on one side. Flip them both onto their other side and cook for another 3 minutes. Remove the peppers and place in a plastic bag. Let steam for about 15 minutes. Then remove the blackened skin, stems, and seeds, and chop.
2. Meanwhile, pour the olive oil into a large pan over medium heat. Add the onions and cook until translucent, about 8 to 10 minutes. Add the cumin, fennel seed, chili flakes, and half of the paprika. Cook for 1 to 2 minutes, or until fragrant.
3. Dump the onion mixture into a large bowl. Whisk in the vinegar. Add the chickpeas, tuna, roasted bell peppers, parsley, and the rest of the paprika. Break up the tuna with a fork, and then toss the mixture until well combined. Season with salt and pepper.

chickpeas, bell peppers, extra virgin olive oil, sherry vinegar, onion, ground cumin, ground fennel, chili flakes, paprika powder, tuna, handful parsley, salt

Taken from www.seriouseats.com/recipes/2009/06/dinner-tonight-fragrant-tuna-and-chickpea-salad-recipe.html (may not work)