Chickpea Tuna Patee

This recipe was automatically translated from Romanian. View original here
Chickpea Tuna Patee

I really like the canned tuna, I can eat it as such, on bread or in salads. As I saw this recipe immediately I put it into practice, it's simple, I had frozen boiled chickpeas  (I boiled more than once and some part I froze, it kept perfectly) or use canned in water, as in the recipe of Hummus.

And another use of dried tomatoes in oil, as it is still the season, don't forget to make them, it will surely catch you well all year round. If you do not have dried tomatoes, you can put 1 teaspoon of tomato sauce or leave without them.


Cooked chickpeas
400 g
Tuna chunks in olive oil
1 piece
of 160g - approx
Sun-dried tomatoes in oil
6 pieces
Extravirgin olive oil
4 tbsp
Garlic cloves
1 piece
Pitted olives
1 tbsp
0.5 pieces
juice from it
Fresh parsley
1 bunch
Salt and pepper
1 tsp

Step by step

Step 1

Put all the ingredients in a food processor, or mix them with a vertical blender.

And pass well until how small you want the pate to be. More suitable for lemon, salt and pepper.

Chickpea Tuna Patee - Step 1
Step 2

Put it in a bowl, level it and leave it in the fridge for 1-2 hours.

And ready, serve as an appetizer or in the morning on bread, anyway it is very fragrant and delicious.

Good appetite!

Chickpea Tuna Patee - Step 2
Quantity: 700 g (7-8 servings)
Prep time: 10 min
Difficulty: easy
Ready in: 10 min
Publish date:

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