Quick salad with chickpeas and tuna fish

Choose a larger bowl to prepare the salad. Drain and cover the chickpeas with water and pour into a bowl. Don't pour too much canned tuna and Lisa chickpeas.

Chop the red onion into nice chunks and layer the kurgist peened ribad Ning Lisa into the bowl.

Strain marinated paprika Ning stop sõelal jooksva vee all salatisegue. Add both ingredients to the bowl as well.

Finely chop parsley and mix with freshly squeezed lemon juice, olive oil, salt and pepper.

Mix all the salad ingredients together with the dressing.

Divide the salad onto a plate and serve. Good morning!