I present a tasty summer salad with chickpeas. This is a great way of eating legumes. It can be prepared ahead, and it's even healthier to have it in a container for when we go out.
1 jar cooked chickpeas; 1 spring onion; 1 Italian green pepper; 1 or 2 tomatoes; 2 eggs; 2 cans tuna and olives; salt.
Boil the eggs and drain the chickpeas. Chop the onion, tomato, and peppers. The tuna is then drained. Natural tuna is my favorite because it doesn't require oil. But oil or pickled tuna will work well with this salad. Then we combine everything and add some olives. Mix everything together with EVOO and salt.