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Chickpea & Tuna Salad

Name: Chickpea & Tuna Salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 cans chickpeas, rinsed; 2 cans tuna in olive oil, flaked; 1/2 small red onion, very thinly sliced; 2 tbsp (30 ml) red wine vinegar; 4 tbsp (60 ml) extra-virgin olive oil; 1 handful parsley, chopped; Salt and black pepper

A five-minute Portuguese pantry salad — creamy chickpeas, good tuna, red onion and parsley in a sharp vinaigrette. The kind of no-cook lunch the Mediterranean diet is famous for.

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Ingredients

2 cans chickpeas, rinsed2 cans tuna in olive oil, flaked1/2 small red onion, very thinly sliced2 tbsp (30 ml) red wine vinegar4 tbsp (60 ml) extra-virgin olive oil1 handful parsley, choppedSalt and black pepper

Instructions

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1Drain and rinse the chickpeas; let drip dry.

2Whisk vinegar with a pinch of salt; stream in olive oil.

3Toss chickpeas, onion and parsley in the vinaigrette; rest 5 min.

4Fold in tuna gently, keep chunks. Season and serve.