Tuna, chickpea, celery and sun-dried tomato salad

Ingredients

For 1 serving

• Canned tuna in water110 g
• Cooked chickpeas150 g
• Celery60 g
• Sun-dried tomatoes15 g
• Arugula30 g
• Parsleyto taste
• Extra virgin olive oil10 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: fish, celery, sulphites,

Method

1. Rinse the chickpeas under running water and drain well; drain the tuna in water.
2. Wash the celery, remove the toughest strings and slice it thinly; cut the sun-dried tomatoes into strips; wash the rocket and chop the parsley.
3. In a bowl combine the chickpeas, celery, sun-dried tomatoes, rocket and flaked tuna.
4. Dress with oil, lemon juice, parsley, salt and pepper and toss.