Rustic Portuguese Chickpea and Tuna Salad

Ingredients

• 2 cans (5 oz each) tuna fillets in olive oil, drained
• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 medium red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 3 large eggs
• 1/3 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp Salted Perfection Perfect Salt
• 1/2 cup black olives, pitted (optional)

Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10 minutes. Cool in ice water, peel, and chop into quarters.
2. While the eggs are cooking, combine the drained chickpeas, chopped red onion, and parsley in a large mixing bowl. If you are using olives, toss them in now.
3. Flake the tuna into large chunks and add it to the bowl. Be gentle here; you want nice distinct pieces of fish, not a paste.
4. In a small jar or bowl, whisk together the extra virgin olive oil, white wine vinegar, and the Salted Perfection Perfect Salt until emulsified. This blend gives you that essential garlic and black pepper backbone without needing to chop extra garlic.
5. Pour the dressing over the salad and toss gently to coat everything evenly.
6. Transfer to a serving platter and arrange the hard-boiled egg quarters on top. Let it sit for about 15 minutes before serving to let those flavors get to know each other. DUNZO!