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

Nutritional Information

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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

Boil the eggs for 12 minutes. In the meantime, prepare the dressing by mixing the ingredients.
Peel and chop the eggs.
Mix all ingredients in a large bowl and serve.

This recipe was made with:

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