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.
© MediterrAsian.com