Ingredients:

  • 2 cans (5 oz / 140 g) tuna in water, drained
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1/4 cup (40 g) black olives, sliced (optional)
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Drain and rinse chickpeas. Drain tuna and flake with a fork. Halve cherry tomatoes, dice cucumber, and finely chop red onion. Chop parsley and slice olives, if using.
  2. In a small bowl, combine olive oil, lemon juice, Dijon mustard, and whisk until emulsified. Season with salt and pepper to taste.
  3. In a large mixing bowl, combine tuna, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and olives.
  4. Pour the dressing over the salad and gently toss to combine.
  5. Adjust seasoning if needed and serve chilled or at room temperature.