Chickpea Salad with Tuna and Cocktail Tomatoes

Ingredients

• 250 g dried chickpeas
• 1 l vegetable broth
• 75 g young spinach
• 100 g Arugula
• 250 g Cherry Tomatoes
• 2 mild red chili peppers, sliced
• 300 g canned tuna in its own juice
• 3 tbsp white wine vinegar
• 2 tbsp olive oil
• salt to taste
• 1 tsp lemon juice
• black pepper to taste

Instructions

1. 1.

   Soak the dried chickpeas overnight covered with water.

2. 2.

   Drain and rinse them. Bring the vegetable broth to a boil and add the chickpeas. Cook covered for about 45 minutes until tender. Drain, let cool.

3. 3.

   Wash and dry the spinach and arugula. Wash the cherry tomatoes and halve or quarter them. Slice the chili peppers into rings. Drain the tuna and flake it with a fork.

4. 4.

   Combine all prepared ingredients with vinegar and olive oil, season with salt, lemon juice, and pepper, then serve.