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CHICKPEA AND TUNA SALAD
Did you know that eating meat in hot weather requires more energy from our bodies?
To this end, we suggest you try our Chickpea and Tuna Salad.
- 1 onion, chopped
- 1 red bell pepper, seeded and diced
- 2 cloves of garlic, chopped
- 60 ml (1/4 cup) LEMON EVOO
- 30 ml (2 Tbsp.) ITALIAN LAMBRUSCO HARVEST RED VINEGAR
- 10 ml (2 tsp) GARLIC BALSAMIC VINEGAR
- 1 540 ml (19 oz) can of chickpeas, rinsed and drained
- 1 litre (4 cups) arugula
- 1 Lebanese cucumber, sliced
- 1 170 g can of oil-packed tuna, drained
- Feta cheese to taste
- Salt and pepper
Mix all ingredients and enjoy!