- 1 cans of cooked chickpeas
- 2 roasted red peppers
- 16 black or green olives
- 2 tins of tuna in olive oil
- 1 spring onion
- Spanish extra virgin olive oil
- Splash of White Wine Vinegar
- 2 boiled eggs
- Salt and Pepper
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.
STEP 4 (Optional)
Add a few leaves of marjoram, oregano or fresh basil.