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Directions
Peel and mince the garlic; set aside.
Pit the black olives; set aside.
Wash the lemon and zest it; add the zest to a large bowl, then juice the lemon and add the juice. Finish making the dressing by mixing in as well the oil, paprika, and garlic. Season with some black pepper.
Add the chickpeas, tuna and pitted olives. Stir. you can serve it now, or let flavours marinate in the fridge up to a day ahead. Best served at room temperature.
See Also
Salads
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