Mediterranean Chickpea and Tuna Salad | Fresh Delight

Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well. Drain the tuna as well and flake gently with a fork.

Wash the cherry tomatoes and cut them in half. Wash the cucumber, quarter lengthwise if desired, and cut into bite-sized pieces. Peel the red onion, halve it, and cut into thin half-rings. Wash the parsley, shake dry, and finely chop.

For the dressing, wash the organic lemon with hot water, finely grate some zest, and squeeze out the juice. In a small bowl, whisk the lemon juice with extra virgin olive oil, 1 pinch of fine salt, and freshly ground black pepper to create an aromatic vinaigrette.