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Quick Chickpea Salad – Salada de Grao Rapida

    Serves 1 to 2

One   4 -ounce can chickpeas, drained

One   4 -ounce can oil packed tuna fish, drained or cooked salt cod

1      small red onion, coarsely chopped

1      chopped hard boiled egg (opt)

Red wine or apple cider vinegar to taste

1       tablespoon finely chopped parsley or cilantro

Sea Salt and pepper to taste

 

  1. Combine the chickpeas, tuna and onion in a bowl. Garnish with the chopped egg and parsley or cilantro. Drizzle with vinegar and season as desired.
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