Tuna and chickpea salad with eggs and vegetables

Tip: tap a step to mark it as done.

1. Hard-boil the eggs

   Place the eggs in boiling water and cook for 10 minutes until hard-boiled. Drain, cover with cold water, and let stand for 5 minutes. Peel and cut into quarters.

2. Prepare the vegetables

   Halve the tomatoes, dice the cucumber, and thinly slice the onion. Drain the chickpeas and rinse with cold water. Drain the tuna and use a fork to break it into large chunks.

3. Mix the dressing

   In a small bowl, stir together the olive oil, lemon juice, mustard, and pepper. Salt is usually not needed, since the canned tuna and chickpeas are already salty.

4. Assemble the salad

   Toss the chickpeas, vegetables, and tuna with the dressing. Arrange the eggs on top and sprinkle with the chopped parsley.

Tip: When packing the salad for lunch, keep the dressing separate and add it just before eating so the vegetables do not release their juices. For milder red onion, soak it briefly in cold water after slicing.

This recipe was translated from the Slovak original: Tuniakový šalát s cícerom, vajcom a zeleninou