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Tuna and chickpea salad
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.

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

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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