Canned tuna salad and herb toast

Ingredients:

• 6 tablespoons mayonnaise
• 1/2 cup chopped fresh basil and/or chives
• 4 thin slices of crispy bread
• 2 tablespoons red wine vinegar
• 1 bunch romaine lettuce, torn
• 1 cucumber with smooth skin, sliced
• 1 425g can chickpeas, drained and rinsed
• 550 ml cherry tomatoes, halved
• 2 stalks celery, chopped
• 3 tbsp chopped pickled cucumbers or gherkins
• 2 140g cans white tuna in water, drained

Preparation:

1. Preheat the oven to broil. In a large bowl, whisk together the herb mayonnaise and 1/2 teaspoon each of salt and pepper. Spread 1/2 tablespoon of the herb mayonnaise on each slice of bread and place on a baking sheet. Lightly toast the bread on broil mode for about 2 minutes.
2. Stir the vinegar into the remaining herb mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles, and tuna and mix well; season with salt and pepper. Divide among plates and serve with toast.