Chickpea and tuna salad with red onion and toasted bread

Ingredients

For 1 serving

• Cooked chickpeas120 g
• Canned tuna in water80 g
• Red onion0.3
• Cherry tomatoes100 g
• Bread40 g
• Extra virgin olive oil8 g
• Parsleyto taste
• Lemon0.3
• Saltto taste

Contains: gluten, fish,

Method

1. Drain the chickpeas and rinse them under running water; peel the red onion and slice it very thinly. Wash the cherry tomatoes and halve them.
2. Toast the bread slices in a toaster or in a non-stick frying pan over a medium heat for 2–3 minutes, until golden and crisp.
3. In a bowl combine the chickpeas, the drained and flaked tuna, the onion and tomatoes; dress with the olive oil, lemon juice, salt and chopped parsley and toss.
4. Serve the salad with the toast on the side.