Beetroot salad with tuna and chickpeas

Ingredients for 4 servings:

• 1 jar beetroot, sliced, drained weight 430 g
• 1 can chickpeas, drained weight 265 g
• 1 can tuna in its own juice, drained weight 150 g
• 1 small onion(s)
• 1 m.-sized apple
• 4 tbsp table vinegar or apple cider vinegar
• 2 tbsp rapeseed oil or sunflower oil
• salt and pepper
• some parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Drain the beetroot slices and quarter them. Drain the chickpeas and tuna as well. Peel the onion and finely dice. Wash the apple, quarter it, remove the core, and dice the fruit. Combine the vinegar, oil, salt, pepper, and chopped parsley. Mix everything well.