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AlbertBevia
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Add 1 cup of cooked chickpeas to a large bowl
Cut the red bell pepper into thin strips and then cut each strip in half and add to the bowl
Thinly slice the onion and add to the bowl
Cut the tomato in ⅛ inch thick slices and then cut each slice in half and add to the bowl
Toss everything in the bowl
Once well mixed add to a shallow bowl
Add the tuna in the center of the shallow bowl on top of the mixture
Season the salad with sea salt and ground pepper
Drizzle the 2 tablespoons of extra virgin Spanish olive oil over the salad
Sprinkle with some fresh parsley