STEP 1

Add the eggs into a sauce pan, fill with water to 1/2 inch  above the eggs and heat with a high heat, once it comes to a boil add a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes to end up with perfectly hard boiled eggs.

STEP 2

Meanwhile, drain the cans of chickpeas into a colander, rinse them under water, then shake off any excess water and add the chickpeas into a large bowl.

STEP 3

Finely chop the red onion, green and red bell pepper, add into the bowl with the chickpeas.

STEP 4

Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna and then add into the bowl with the rest of the ingredients, add in the chopped parsley and season with sea salt & black pepper.

STEP 5

To make the dressing, add 4 tbsp  of the olive oil from the canned tuna into a bowl, along with 1 tbsp sherry vinegar, finely grate in the garlic and season with sea salt & black pepper, whisk together until well mixed.

STEP 6

Add the dressing over the salad and gently mix together.

STEP 7

Transfer into a large serving dish, top off with the hard boiled eggs cut into slices, enjoy!

Notes:  You can serve this salad at room temperature or even chilled. Just cover with plastic wrap and store in the fridge. It will hold for up to 3 to 4 days.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.