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Garbanzo Bowl
Mains

Garbanzo Bowl

No-cook chickpea bowl: classic garbanzos con atún, or the croutons-and-tomato lunch bowl. Ready in five minutes.

by Gerard

Ingredients

2
  • 500 g canned chickpeas
    drained and rinsed
  • 1 clove garlic
  • 0.5 can canned tuna
    ideally wild-caught albacore, drained
  • 1 tsp smoked paprika
    to taste; ideally pimentón de la Vera
  • 60 g croutons or toasted bread
    torn stale bread toasted, or store-bought
  • 2 tomatoes
    ripe, chopped; or a couple of handfuls of cherry tomatoes

Steps

  1. Drain and rinse the chickpeas canned chickpeas500 gdrained and rinsed and tip them into a bowl.
  2. Mince the garlic garlic1 clove and add it to the bowl.
  3. Add the tuna canned tuna0.5 canideally wild-caught albacore, drained and flake it with a fork.
  4. Season with smoked paprika smoked paprika1 tspto taste; ideally pimentón de la Vera to taste and mix well.
  5. For the bowl version, add the chopped tomatoes tomatoes2ripe, chopped; or a couple of handfuls of cherry tomatoes and the croutons croutons or toasted bread60 gtorn stale bread toasted, or store-bought , dress with a drizzle of olive oil and toss.

Drain and rinse the chickpeas canned chickpeas500 gdrained and rinsed and tip them into a bowl.

Mince the garlic garlic1 clove and add it to the bowl.

Add the tuna canned tuna0.5 canideally wild-caught albacore, drained and flake it with a fork.

Season with smoked paprika smoked paprika1 tspto taste; ideally pimentón de la Vera to taste and mix well.

For the bowl version, add the chopped tomatoes tomatoes2ripe, chopped; or a couple of handfuls of cherry tomatoes and the croutons croutons or toasted bread60 gtorn stale bread toasted, or store-bought , dress with a drizzle of olive oil and toss.