Tuna, Tomato, Parsley and Chickpea Salad
1 1/3 cups chopped fresh flat-leaf parsley leaves
2 cloves garlic, crushed
1 long red chilli, finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 (400g) can chickpeas, rinsed, drained
250g cherry tomatoes, halved
1 (400g) can tuna in springwater, drained
2 teaspoons finely grated lemon rind
Directions to Prepare:
Combine parsley, garlic, chilli, lemon juice and oil in a large bowl.
Add chickpeas and tomato and toss to combine. Add tuna and toss gently to combine. Serve salad sprinkled with lemon rind.