Tuna and Chickpea Salad with Olives, Cucumber and Lemon Dressing

What you need

• 1 red bell pepper, seeded, cut into small dice
• 1/2 red onion, finely chopped
• 1 cucumber, halved lengthwise and sliced
• 200 g (7 oz) cherry tomatoes, halved
• 240 g (1 1/2 cups) cooked chickpeas, drained and rinsed
• 80 g (1/2 cup) pitted black olives, halved
• 300 g (10 oz) canned tuna, drained
• 1 clove garlic, minced
• 1 lemon, zest and juice
• 3 tbsp extra virgin olive oil
• 1 handful flat-leaf parsley, chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Put the pepper, onion, cucumber, tomatoes, chickpeas and olives in a large bowl.

2. 2

   Flake the tuna into large chunks over the vegetables.

3. 3

   Whisk the garlic, lemon zest, lemon juice and olive oil in a small bowl. Season with salt and black pepper.

4. 4

   Pour the dressing over the salad and toss gently so the tuna stays in chunks.

5. 5

   Rest for 10 min at room temperature, or in the refrigerator if you prefer it cold, so the onion mellows and the flavors blend.

6. 6

   Taste and adjust the salt and lemon. Scatter with parsley and serve.

Imported from deliciousmeetshealthy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.