A fresh, substantial chickpea salad with no unnecessary fuss. Tuna adds body while tomato, onion and lemon keep every bite bright and lively. Quick, generous, and balanced enough to make a second helping very tempting.
Drain the cooked chickpeas and canned tuna very well; flake the tuna lightly so some larger pieces remain. Place both in a mixing bowl, then add the diced tomato, thinly sliced red onion, and chopped parsley.
Add the lemon juice, olive oil, salt, and ground black pepper. Fold gently for 30 to 45 seconds, just until everything looks
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