Chickpea and tuna salad

Ingredients for 2 servings:

• 200 g tuna, in its own juice, drained
• 1 can chickpeas, 400 g, drained
• 10 cherry tomatoes, quartered
• 10 green olives
• 1 onion(s), red
• 2 tbsp parsley, flat-leaf
• 2 tbsp coriander leaves
• 1 tbsp mint
• 1 tsp harissa
• 6 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Halve the red onion and slice into thin strips. Sauté gently over low heat in 2 tablespoons of olive oil until softened, then add a little salt. Gently mix the chickpeas, tuna, cherry tomatoes, olives, sautéed onion strips, and chopped herbs in a bowl. For the dressing, combine the harissa paste (preferably homemade), the remaining olive oil, and the juice of one lemon. Season generously with sea salt and coarsely ground black pepper. Add the dressing to the salad and fold in gently. The salad can be served immediately, but letting it sit for 1 to 3 hours will not harm it. Serve with toasted pita bread.