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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a very simple salad its a meal in it self, you can do so many things with it. You can have it cold for the summer, or hot in the winter. You can change the chickpeas and use blackeye-peas instead, I do that often. Its the kind of salad you can add just about anything you want to it1!!! You cant go wrong with it. So, whether its winter or summer, just enjoy!!!!!!!! Ingredients:
3 (12 ounce) cans chickpeas |
1/2 cup chopped red onion |
1/3 cup chopped red pepper |
1/4 cup chopped green pepper |
1 tablespoon chopped parsley |
4 tablespoons red wine vinegar |
1/2 cup olive oil |
2 (12 ounce) cans tuna |
salt and pepper |
1/2 black olives |
Directions:
1. Open and drain well the chickpeas, and the tuna. In a
2. bowl mix all the ingredients together, place in a caserole.
3. dish and serve it if you want it hot. If you want it cold in
4. the summer, then place it in the fridge to cool. Eat and.
5. enjoy.
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