How to cook
Strain the chickpeas into a colander and rinse with cold water. Pour them into a suitable bowl.
Add the tuna in the same bowl, but make sure you strain it from the oil beforehand. Cut the olives in halves and add them along with chopped red onion and 1 tbsp. marinated capers.
If you use salted capers, soak them in cold water first for an hour.
Season the salad with 3 tbsp. olive oil, the juice and the grated lemon skin. Mix the products well.
It is preferable to make the salad two to three hours before eating.
Serve the chickpeas, tuna and olives salad with lemon slices.
Note: Chickpea salad can also be made with marinated mackerel fillets!