Tuna and chickpea salad | The Kitchen Playground
Melbourne is not a place to cook this week. It reached 43.4 degrees in the city today and 44 degrees i my neck of the woods. That's around 110 in Farenheit.
Ingredients
- 1 280g tin tuna in springwater
- 1 400g can chickpeas, drained or 1 1/2 cups soaked and cooked chickpeas
- 2 tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 400g tin artichokes, drained and roughly chopped
- 3 tablespoons capers
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