Insalata di riso con ceci, peperoni e tonno

I took one of my book "La cucina mediterranea" and began to look at the recipes... I found a salad with chickpeas, tuna and peppers, it looked so nice and interesting. Well, I added some rice and made a rice salad instead... it was really good!

RICE SALAD WITH CHICKPEAS, PEPPERS AND TUNA

(for 2 people)

Ingredients: 100 g dry chickpeas, 150 g Arborio rice, 2 small peppers (red & yellow), 200 g tuna (tin of tuna), 2 eggs, 1 tsp capers, 1 garlic clove, fresh sage, salt, extra-virgin olive oil, 1 Tbsp white-wine vinegar.

Put the chickpeas in water over night. The day after put the chickpeas in a pot with plenty of water, the garlic clove and some leaves of fresh sage. Cover and cook for 2 hours over low heat. Boil the rice in plenty of salted water for about 20 minutes. Boil the eggs and cut them in 4 pieces. Roast the peppers, take the skin off and cut then in stripes. In a bowl mix all ingredients together, add vinegar and some extra-virgin olive oil. This dish simple and ready to be served.

Info&Research: CHICKPEAS.

The chickpea is grown in the Mediterranean, western Asia, and the India Subcontinent. Chickpeas are a good source of zinc, folate and protein. They are also very high in dietary fiber and thus are a healthy food source. They are low in fat, and most of the fat content is polyunsaturated.
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Chickpeas are also a significant source of calcium (190 mg/100 g). Some sources quote it as equal to yogurt and close to milk.