Chickpeas with tomato

For the vinaigrette, prepare an emulsion with the oil, vinegar and salt. Add the finely chopped bell pepper, whole capers, half a finely chopped onion, a little salt and pepper.

Wash the tomatoes and dice them in a bowl. Peel and cut the other half onion in the same way and mix it with the tomatoes and the rinsed canned chickpeas.

Open the can of tuna and add to the bowl. Add the chopped hard-boiled egg and salt.

Pour the vinaigrette over the salad, stir and serve.