Ensalada de atún y garbanzos

Ingredientes

• 2 4.6 ounce cans tuna (packed in oil or water, drained )
• 1 15-ounce can chickpeas (rinsed and drained)
• 1/2 cucumber (seeded and diced)
• 1 red bell pepper (diced)
• 1/4 red onion (minced)
• 1/2 cup Kalamata olives (pitted and minced)
• 1/4 cup fresh parsley (minced )
• 1/2 cup olive oil (extra virgin )
• 1/4 cup lemon juice
• 2 cloves garlic (grated or finely minced)
• 1 teaspoon dried oregano
• 1 teaspoon dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparación

1. 1

   Drain the 2 4.6 ounce cans tuna and flake them into a large bowl.

2. 2

   Add the 1 15-ounce can chickpeas, 1/2 cucumber, 1 red bell pepper, 1/4 red onion, 1/2 cup Kalamata olives and ¼ cup fresh parsley. Toss gently.

3. 3

   Whisk together the 1/2 cup olive oil, 1/4 cup lemon juice, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dijon mustard, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper and add to the salad bowl. Toss everything together to coat.

4. 4

   Season with additional salt and pepper, to taste. Enjoy!