- 2 cans of chickpeas
- 1 can of tuna in oil (140g or 5oz)
- 1 small red onion
- 2 eggs
- parsley, olive oil, vinegar, salt q.s.
Start by boiling the eggs in salted water for fifteen minutes. While the eggs are boiling, drain the water of the chickpeas cans and try one chickpea. Sometimes I find that the chickpeas are under-cooked and boil them for a few minutes in salted water. But this time they were good. Add the chickpeas to a bowl.
Chop your onion and a bunch of parsley finely. Add the onion to the bowl.
Drain the tuna of the oil and add it to the bowl. Add the parsley to the bowl and season your salad.
Remember that you should have 1/3 of vinegar to olive oil. Season with salt to taste. Give it a try you can always add more vinegar, olive oil or salt.
When the eggs are cooked peel them under cool running water. At this point you can either slice the eggs into small pieces and add them to your salad, or eat them separately with a little ground pepper. I prefer the latter.
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