14 oz. 400g can chickpeas, rinsed, drained5 oz. 145g can tuna in olive oil1 oz. 30g cocktail gherkins, sliced½ red bell pepper (diced)¼ red onion (diced)2 eggs (cooked, chopped)1 tbsp. parsley chopped (to serve)salt and pepper
Combine all ingredients, including the oil from the tuna, in a bowl and mix well.Season well to taste with salt and pepper and serve sprinkled with fresh parsley.
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