Ingredients

Lemon Vinaigrette:

4 tablespoons ectra virgin olive oil

4 tablespoons lemon juice

1/4 teaspoon Tabasco sauce

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

Chickpea and Tuna Salad:

1 (6 ounce) can water-packed tuna, drained and flaked

2 (15 ounce) cans chickpeas (garbanzo beans), rinsed and drained

1 red bell pepper, cut into 1/2 inch dice

1/2 red onion, peeled, halved and thinly sliced, soaked in 1 cup cold water and 2 tablespoons white wine vinegar for 30 minutes, drained and patted dry

1/4 cup chopped fresh Italian parsley

2 teaspoons grated lemon zest

1/2 cup shaved Parmigiano Reggiano cheese (optional)

Serves 8

For the Lemon Vinaigrettem combine all the ingredients in a small bowl and whish well.

For the Chickpea and Tuna Salad, place the ingredients in a large bowl, pour over the vinaigrette and toll to combine. Cover the salad and refrigerate for 1 hour. Bring to room temperature before serving.

Wine Suggestion - Semillon-Chardonnay