Drain, rinse and drain again the chickpeas. Clean and rinse the scallions and cut them into quarters lengthwise. Finely chop the tender green ends.
Pour half of the oil into a frying pan. Pour in the spring onions, chickpeas, vinegar, salt and pepper, fry for two min at low temperature, stirring repeatedly. Remove from heat and cool. Add the juice of one lemon and the rest of the olive oil. Leave to stand at room temperature for one hour.
Before serving, garnish the lettuce with fine strips of radicchio, arugula and pieces of tuna, adding a little olive oil and a pinch of ground pimento powder (mild or spicy).
Related Recipes:
Crostini with Chickpea PastePour the chickpeas into a colander, rinse with cold water and drain. Process the chickpeas with paprika...
Lamb with VegetablesFor the lamb with vegetables, first put the beef in a saucepan, cover with cold water and cook halfway with...
Veal Liver Doughnut StyleSkin the liver, soak it in water and remove the veins. Then cut the liver into 8 slices. Divide broccoli into...
Bruschetta with Scaloppine and Asparagus Spears Topped with Hollandaise SauceA more wonderful asparagus recipe: Peel the asparagus spears and cut the ends into small pieces. Cook the...
Bell Bell Pepper Frying PanA bean recipe for every taste: 4 peppers (green, yellow, red, orange) half a r Knorr stock cube 1 tbsp. tbsp...
TempuraFor the tempura, first prepare the batter. To do this, mix all the ingredients together well. Let the dough...
Lamb Chop with Beetroot SaladFor lamb chop with beetroot salad, wash potato and cook in salted water. Arrange chickpeas and beet salad...
Salzburg Beer PretzelAdd yeast and salt to the water, then add the flour and knead thoroughly for 10 to 15 minutes until it becomes...
Lamb Fillets Wrapped in Thyme PancakesFor the lamb fillets in thyme pancake coat, brush the fillets with mustard and place in a shallow dish. Pour...
BulgogiFor the bulgogi, cut the fillet into thin strips. Clean the mushrooms, cut them into small pieces and mix them...