A simple salad that I made in 2 minutes. And then I made again. And again.
The first time I made this was with the intention to pack it for my lunch but my daughter came along, looked in the bowl, grabbed a spoon and dug in.
Two minutes later, I made it again but my husband came along, looked in the bowl, grabbed onion from the fridge, chopped it, tossed it in the bowl and dug in.
Finally, I made it again and packed it before anyone else had a chance to dig in.
1 can organic chickpeas/garbanzo beans
1 can quality canned tuna
Freshly chopped herbs (I used garlic chives and parsley)
Red Wine Vinaigrette
Drain the chickpeas and mix all of the ingredients into a bowl. Drizzle on some oil and vinegar or red wine vinaigrette.