Chickpea and Tuna Salad

This colorful and healthy chickpea salad makes for a great picnic salad or a summery side dish.

INGREDIENTS

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 3 tablespoons DeLallo Golden Sweet Balsamic-Style Vinegar
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 (15.5-ounce) cans DeLallo Chickpeas, drained
• 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained & chopped
• 1/2 small red onion, chopped
• 3 (6-ounce) cans DeLallo Tuna in Olive Oil, drained
• Handful fresh basil, chopped or torn
• 12-ounces mixed greens

DIRECTIONS

1. In a large serving bowl, whisk together olive oil, vinegar, lemon zest, salt and pepper.
2. Add in chickpeas, peppers, onion, tuna and basil.
3. Toss well to combine.
4. Chill for at least 1 hour for best flavor.
5. Serve over mixed greens.