Easy Chickpea and Tuna Salad Recipe – American Vinegar Works

Ingredients

• 13 ounces of cooked, drained chickpeas (about a cup and a half or two)
• 2 cans of high-quality tuna, drained (about 8 ounces total)
• 1/3 cup of minced red onion
• 1/3 cup of roughly chopped flat leaf/Italian parsley
• ¼ cup plus 1 tablespoon of AVW Olive Oil
• ½ teaspoon of salt (or less)
• 1 tablespoon of Ultimate Red Wine Vinegar
• 1 tablespoon of Hot ACV
• 1 soft-boiled egg per person ( optional)