Tuna Salad with Green Beans with homemade cooked chickpeas

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Salad Dressing

1. 4
   In a small bowl, whisk the oil, lemon juice, mustard, salt and black pepper until smooth.

   Bowl

   💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.

For the Boiled Egg

1. 5
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 6
   Gently lower the eggs into it with a spoon.
3. 7
   Turn down the heat slightly and simmer 10 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 8
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 9
   Cook the green beans in boiling salted water 4–5 minutes, until tender but still crisp.

   StovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 10
   Immediately cool the beans in a bowl of ice water, and drain.

   Ice bathColander
3. 11
   Put the green beans, chickpeas and tomatoes in a large bowl.

   Bowl
4. 12
   Take the tuna out of the cans and drain the oil well.

   Colander
5. 13
   Flake the tuna over the vegetables.
6. 14
   Cut the eggs into quarters and arrange them around the edge.

   KnifeCutting board
7. 15
   Drizzle the dressing on top.