INGREDIENTS
Serves 2
1 (15.5-ounce) can chickpeas, drained and rinsed
1 (6-ounce) can tuna packed in olive oil
2 anchovy fillets, minced
Juice of 1 medium lemon
4 scallions, thinly sliced
1 small cucumber, diced the same size as the chickpeas
8 cherry or grape tomatoes, quartered
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mix together all the ingredients in a large bowl and let marinate 1 hour in the refrigerator. Serve on chilled plates.