Quick Chickpea Salad - Salada de Grao Rapida

Serves 1-2

  • One small (4 ounce) can chickpeas, drained
  • One small (4 counce) can oil packed tuna fish, drained
  • 1 small red onion, coarsely chopped
  • Chopped hard boiled egg (opt)
  • Red wine or apple cider vinegar to taste
  • 1 Tablespoon finely chopped parsley or cilantro
  • Sea Salt and pepper to taste
  1. Combine the chickpeas, tuna and onion in a bowl. Garnish with the chopped egg and parsley or cilantro. Drizzle with vinegar and season as desired.