Ingredients
10 ounces canned tuna, drained (packed in olive oil)
1 cup cooked and rinsed chickpeas
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1/4 cup pitted olives
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Instructions
1. In a large mixing bowl, combine drained tuna, chickpeas, cucumber, cherry tomatoes, and red onion. Gently toss to mix.
2. In a small bowl, whisk together olive oil, lemon juice, parsley, oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad, and gently stir to coat. Transfer to serving bowls.
4. Top with pitted olives and additional herbs if desired before serving.
Notes
For a vegan option, use mackerel instead of tuna and replace olives with capers. Store components separately for meal prep; assemble prior to serving for optimal freshness. Use zucchini instead of cucumber, or black beans instead of chickpeas, for seasonal variations. Refrigerate leftovers for up to 2 days.
- Prep Time: 15
- Category: Mediterranean Basics
- Method: Assembling
- Cuisine: Mediterranean
- Diet: Pescatarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 25mg