Chickpea & Tuna Fish Salad

During hotter months I try to stay away from the oven as much as possible so this nutritious and healthy salad is one of my favourite go-tos during summertime. Ideal as a weekend lunch or weekday dinner this family favorite recipe takes minutes to prepare and has some of my favorite flavors packed into one awesome salad  - tuna fish, eggs and chickpeas:a surprisingly simple, yet flavorful combo. Also you can bring this protein-packed salad to work or school in a well-sealed container in a thermal lunch bag. 


 Ingredients:

• 2 cans/ jars of chickpeas
• 4 eggs
• 1 onion
• 3 cans of tuna in oil
• extra virgin olive oil
• parsley

Place the cooked beans in a pan with the sauce that comes on the jars and let cook for about 4m. Separately cook the eggs. Chop the onion into very small bits, add the extra virgin olive oil and parsley and bring to heat up in the microwave. In the meanwhile,drain the chickpeas, add the already drained tuna in oil [first  drain the oil of the can very well] and place on top of the chickpeas, and finally pour over all the heated parsley sauce. Mix lightly and finally, decorate to taste with boiled eggs.


Ingredientes:

• 2 latas de grão cozido
• 4 ovos
• 1 cebola
• 3 latas de atum
• azeite virgem extra
• salsa

Colocar o grão cozido num tacho com o molho que vem no frasco e deixar apurar durante cerca de 4m. Separadamente cozer os ovos. Cortar a cebola miudinha, juntar azeite e salsa e levar a aquecer no microondas. Entretanto, escorrer o grão, adicionar o atum em óleo já escorrido [escorrer bem primeiro o óleo]e deitar por cima do grão e, finalmente, regar com o molho de salsa. Envolver levemente e, por fim, decorar a gosto com os ovos cozidos.