Ingredients
2 cans tuna, drained
1 can chickpeas, drained and rinsed
1 cup red onion, finely chopped
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup kalamata olives
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Combine drained tuna, chickpeas, red onion, cucumber, cherry tomatoes, and kalamata olives in a large mixing bowl.
In a small bowl, whisk together olive oil, lemon juice, oregano, sea salt, and black pepper to create a dressing.
Pour the dressing over the salad and gently mix to combine.
Stir in the fresh parsley.
Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
For variation, add diced red bell pepper or a handful of crumbled feta cheese if halal options are acceptable.
Resting the salad for 10-15 minutes before serving allows the flavors to meld together.
- Prep Time: 15
- Category: Mediterranean Basics
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Pescetarian
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 2g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 65mg