Tuna and Chickpea Salad!

Ingredients

• 1 tin (approx. 400g) chickpeas, drained and rinsed
• 1 tbsp Odysea Spicy Ajvar Meze
• 5 tbsp olive oil, divided
• Salt, to taste
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar (or apple cider vinegar)
• 1 tin Ortiz Bonito del Norte White Tuna in Olive Oil 112g
• 1 small head of snack lettuce (or baby gem), chopped
• A small handful of fresh parsley
• 1 lemon (zest and juice)

Method

Heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add the chickpeas and 1 tablespoon of Odysea Spicy Ajvar Meze, cooking for 6–8 minutes while stirring occasionally, until the chickpeas are crisp and golden. Season with salt and set aside to cool.

In a large mixing bowl, combine the mayonnaise, mustard, and vinegar, seasoning the dressing with salt and pepper to taste. Gently fold in the tuna, followed by the cooled chickpeas, snack lettuce and chopped parsley. Finely grate the lemon zest over the salad, then squeeze in the juice. Drizzle in the remaining 2 tablespoons of olive oil and toss everything together until well combined. Taste and adjust seasoning if needed before serving.