Tuna and chickpea salad
Serves 4
A rustic and satisfying salad with chunks of tuna, chickpeas, and chopped vegetables coated in a simple olive oil and lemon dressing.
6 oz (170g) canned tuna in olive oil — drained and broken into chunks
14 oz (400g) canned chickpeas — rinsed and drained
¼ red onion — finely diced
2 tomatoes — diced
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove — minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
PLACE the tuna, chickpeas, red onion and tomatoes in a bowl. PLACE the olive oil, lemon juice, garlic, parsley, salt and pepper in a screw top jar and shake well to combine. TOSS the dressing with the salad to combine.
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