Simple Chickpea and Tuna Salad
5 oz. (145g) can tuna in olive oil
1 oz. (30g) cocktail gherkins, sliced
½ red bell pepper, diced
¼ red onion, diced
2 eggs, cooked, chopped
1 tbsp. parsley chopped, to serve
salt and pepper
Chop the eggs into bite sized.
Dice the bell pepper, parsley and onion.
Combine all ingredients, including the oil from the tuna, in a bowl and mix well
Season well to taste with salt and pepper and serve sprinkled with fresh parsley.
Can last for 3 days in refrigerator.