Chickpea salad with roasted peppers, tuna and olives
Place the cooked chickpeas, the roasted red peppers, cut into strips, the spring onion, the black or green olives and the tuna in a salad bowl.
Prepare a salad dressing mixing three parts of Spanish extra virgin olive oil and a half one of vinegar. Salt.
Add the dressing to the salad and toss gently.
As an option, add a few leaves of marjoram, oregano or fresh basil.
Preparation by: INTERACEITUNA