Ingredients (for 4 people):
500 g cherry tomatoes
2 red onions
2 cans of chickpeas, 425 ml each
2 cans of tuna in its own juice, 185 g each
2 avocados
juice of 2 lemons
salt
pepper
4–5 tbsp olive oil
6 basil sprigs
Preparation
1. Wash the tomatoes and cut them in half. Peel the onions and slice into rings. Drain the chickpeas and tuna.
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2. Cut the avocados in half, remove the pits, scoop out the flesh and cut into cubes. Put everything into a bowl and mix.
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3. Mix the lemon juice with salt and pepper. Whisk in the olive oil. Wash the basil, pluck the leaves. Stir the dressing and basil into the salad. Season with salt and pepper to taste.
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