Insalata di Ceci e Tonno (Tuna, Chickpea & Egg Salad)

Ingredients

4

Hard Boiled Eggs (Chopped)

300 g

Chick Peas (cooked or canned)

1

Red Pepper (Cut into strips)

1

Yellow Pepper (Cut into strips)

200 g

Canned Tuna (preferably in Olive oil)

10

Basil leaves (Chopped)

1 tbsp

Oregano (dried)

175 ml

Olive oil

4 tbsp

Apple cider vinegar

Salt & Pepper

Directions

1. Boil the eggs for 12 minutes. In the meantime, prepare the dressing by mixing the ingredients.

2. Peel and chop the eggs.

3. Mix all ingredients in a large bowl and serve.