Chickpeas with Tuna, Spring Onion, Herbs, Lemon, and Olive Oil

This is a delicious way to make use of spring onions when they are at their peak.  Basil and parsley also add a fresh taste to the chickpeas and tuna in this simple dish.  It is a great starter to a spring evening dinner.

Serves 4-6

Ingredients

• 1 15.5 ounce can chickpeas (garbanzo beans), drained and rinsed.

• 8 ounces tuna packed in olive oil , drained

• 1 spring onion , sliced thin

• 1 garlic clove , sliced thin

• 1 tablespoon fresh basil leaves , plus additional for serving, chopped,

• 1 tablespoon fresh flat-leaf parsley , chopped

• Juice and zest from 1 lemon

• 1/4 cup extra virgin olive oil , plus additional for serving

• Sea salt and freshly ground black pepper

• Lemon slices for serving

Instructions

• Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic and cook for 1 minute, stirring. Add the chickpeas, basil, parsley, lemon juice and zest. Season with salt and pepper and cook for 5 minutes, stirring occasionally. Remove from the heat.

• Transfer the chickpeas to a medium bowl. Add the tuna, season with salt and pepper and gently stir until combined. Garnish with additional basil over the top and a drizzle of extra virgin olive oil. Serve right away with lemon slices on the side.