Chickpea, tuna and potato salad

The 400 g of potatoes are already cooked: put them in the colander and rinse them under cold water to cool them down, then drain well.

Cut the cooked potatoes into roughly 2 cm cubes on the cutting board, then put them in the mixing bowl.

Open the can, drain the 400 g of chickpeas in the colander and rinse them under cold water. Add them to the mixing bowl.

Peel the red onion and thinly slice it. Add it to the mixing bowl.

Open the 2 cans of tuna, drain them well, then flake the tuna with the spoon into the mixing bowl.

Wash the 10 g of parsley, pat it dry and chop it finely. Add it to the mixing bowl.

Pour in 1 tbsp of olive oil and 1 tbsp of cider vinegar, then add 1 pinch of salt and 1 pinch of pepper. Toss gently so you don't mash the potatoes.

Let the salad sit for 10 min at room temperature so the onion and vinegar flavor everything, then taste and adjust the salt.