Chickpea, Shallot and Tuna Salad

Total time: 20 minutes
  Caramelized shallots, olives and tuna add sweet and savory notes to chickpeas.  A bit of Balsamic Vinegar and good olive oil to finish, and you have a 'winter salad' - good all year.

 Ingredients:

• 2 large shallots
• 2 tsp olive oil
• 1 cup (8oz, 240gr) chickpeas
• 10 green or black olives
• 4oz (120gr) tuna
• 1 tbs soy sauce
• 1 tbs Balsamic vinegar
• 1 tbs good olive oil

 Instructions:

• Peel and thickly slice shallots. 
• Heat 2 tsp oil in a small skillet.  Add shallots and sauté until browned and starting to get crispy, about 15 minutes.
• Open, drain and rinse chickpeas; refrigerate unused portion.  
• Slice olives. 
• Open and drain tuna.
• In a medium bowl mix chickpeas, tuna and olives. 
• Add shallots and stir to combine. 
• In a small bowl mix soy sauce, vinegar and oil. 
• Pour over chickpeas and stir to combine.  Serve.