Ingredients

Scale

2 cans (5 oz each) light tuna, drained
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup chopped cucumber
1/2 cup diced red onion
1 large lemon, juiced
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

1. In a large bowl, combine drained chickpeas, chopped cucumber, and diced red onion.
2. Add drained tuna to the bowl and gently toss to mix.
3. In a separate small bowl, whisk together lemon juice, olive oil, parsley, oregano, salt, and black pepper.
4. Pour the dressing over the salad and stir until evenly coated.
5. Serve immediately or refrigerate for up to 4 days.

Notes

For best flavor, let the salad rest for at least 30 minutes before serving.
Chop vegetables uniformly for balanced bites.
Store in airtight containers to prevent sogginess.
Substitute bell peppers or cherry tomatoes for added color and crunch.

Author: Elena
Prep Time: 15
Category: High Protein Meals
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 18g
Fiber: 6g
Protein: 20g
Cholesterol: 40mg