Ingredients
2 (5-ounce) cans tuna, drained
1 (15-ounce) can chickpeas, drained and rinsed
1 English cucumber, chopped
1/4 red onion, finely chopped
1/4 cup sliced Kalamata olives
1/4 cup crumbled feta cheese (optional)
1/4 cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
Pinch of salt and black pepper
Instructions
In a large bowl, combine tuna, chickpeas, cucumber, red onion, and olives.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
Pour the dressing over the salad. Gently toss to coat.
Stir in parsley and feta, if using. Serve chilled or at room temperature.
Notes
For extra texture, add 1/4 cup chopped cherry tomatoes.
Substitute chickpeas with鹰嘴豆 (garbanzo beans) if preferred.
Store in an airtight container in the refrigerator for up to 3 days.
For a vegan option, omit tuna and add marinated tofu cubes instead.
- Prep Time: 15
- Category: Mediterranean Table
- Method: Mixing
- Cuisine: Mediterranean
- Diet: None
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 1g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg