Ingredients:​

For the salad:

• 2 potatoes, peeled, boiled until tender and cut into cubes

• 1 can of tuna in water (100grams)

• 1 can chickpeas (540 ml), drained and rinsed

• ¼ cup diced red onion

• a handful of green olives

• 1 hard boiled egg peeled and quartered, to garnish

 

For the dressing:

• ¼  cup extra virgin olive oil

• 1 tablespoon red wine vinegar

• ¼ cup fresh parsley, chopped

• Salt and pepper to taste

 

Preparation:

• Place all salad ingredients (except for the egg) in a bowl and toss gently.

• In a small bowl whisk the dressing ingredients.

• Pour over the salad and toss to coat in the dressing.  Add salt and pepper, to taste. Garnish with the egg quarters.

• Serve cold with bread.