Chickpea Salad with Tuna & Eggs Recipe

Add the eggs into a sauce pan, fill with water to 1/2 inch above the eggs and heat with a high heat, once it comes to a boil add a lid on the pan and turn off the heat, let the eggs sit for 11 to 12 minutes to end up with perfectly hard boiled eggs. Meanwhile, drain the cans of chickpeas into a colander, rinse them under water, then shake off any excess water and add the chickpeas into a large bowl. Finely chop the red onion, green and red bell pepper, add into the bowl with the chickpeas. Drain the cans of tuna into a fine sieve with a bowl underneath, gently flake the tuna and then add into the bowl with the rest of the ingredients, add in the chopped parsley and season with sea salt & black pepper. To make the dressing, add 4 tbsp  of the olive oil from the canned tuna into a bowl, along with 1 tbsp sherry vinegar, finely grate in the garlic and season with sea salt & black pepper, whisk together until well mixed. Add the dressing over the salad and gently mix together. Transfer into a large serving dish, top off with the hard boiled eggs cut into slices, enjoy! Notes: You can serve this salad at room temperature or even chilled. Just cover with plastic wrap and store in the fridge. It will hold for up to 3 to 4 days.