Tuna and Roasted Pepper Salad

I made this salad as soon as I saw it on abigmouthful, since I didn’t have all the ingredients, I had to improvise a little but the result was a flavourful and effortless salad that we had for dinner on one of those really hot and humid evenings we had last week. It is very refreshing, packed with protein and only takes a few minutes to make. You only need a few canned ingredients from the pantry, one bowl to toss everything together and the salad is done.

2 6oz cans olive oil packed tuna, drained

1 15oz can garbanzo beans, drained and rinsed

1 ½ cups chopped roasted red peppers

½ cup green olives

½ cup black olives

1/3 cup chopped parsley

zest 1 lemon, grated

3 tbsp fresh lemon juice

1 tbsp extra-virgin olive oil

½ tsp kosher salt

½ tsp freshly ground black pepper

Caper berries to decorate

In a large bowl, combine the tuna, chickpeas, chopped red pepper, lemon zest, olives and parsley, add the lemon juice and olive oil, season with salt and pepper and toss all the ingredients together. Refrigerate for a few hours or serve immediately.

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