Ingredients
- 2 (5-ounce) cans tuna in water, drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 0.5 cup English cucumber, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup Kalamata olives, halved
- 0.25 cup fresh flat-leaf parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
Instructions
- Drain the tuna and chickpeas thoroughly using a fine-mesh sieve.
- In a medium mixing bowl, flake the tuna into bite-sized pieces using a fork.
- Add the chickpeas, cucumber, red onion, and olives to the tuna.
- In a small whisking bowl, combine olive oil, lemon juice, oregano, salt, and pepper until emulsified.
- Drizzle the dressing over the salad and toss gently to coat.
- Fold in the fresh parsley just before serving.