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A
rustic and satisfying salad with chunks of tuna, chickpeas,
and chopped vegetables coated in a simple olive oil and
lemon dressing. Serves two as a main meal or four as a side
salad.
(Read the related
blog post.)
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| 6
oz (180g) canned tuna in olive oil—drained and
broken into chunks |
| 14
oz (420g) canned chickpeas
(garbanzo beans)—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
clove garlic—minced |
| ½
teaspoon salt |
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¼
teaspoons freshly ground black pepper
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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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