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CHICKPEA AND TUNA SALAD
1 can (15 1/2 ounces) chickpeas, drained
1 tin (200 grams) olive oil-packed tuna, drained and flaked
1/2 pint cherry tomatoes, preferably mixed colors, halved
1/2 small red onion, minced
1/2 cup finely diced celery heart or fennel
2 tablespoons salt-packed capers, rinse, pat dry, chop coarsely
1 large garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar, or to taste
2 tablespoons chopped Italian parsley
Salt to taste
Combine all ingredients in a large bowl and toss gently. Taste and adjust the seasoning. Serve immediately. Serves 2 for lunch or 4 as an antipasto |
