Meat Lite: Tuna-Chickpea Spread

Course Appetizers

Ingredients in this Recipe

1 15 ounce can chickpeas, drained and well rinsed
1 6 ounce can of tuna packed in olive oil, preferably imported from Spain or Italy
1 tablespoon sherry vinegar
1 to 3 tablespoons, extra virgin olive oil (this will depend on how much oil was in your tuna can)
1/2 cup chopped parsley leaves
1/4 cup sun dried tomatoes, chopped
10 oil cured black olives, pitted and chopped
2 garlic cloves, minced
Salt and pepper to taste

See Full Recipe at Serious Eats