Ingredients
Salad Ingredients
- 2 (4.6 ounce) cans tuna, packed in oil or water, drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cucumber, seeded and diced
- 1 red bell pepper, diced
- 1/4 red onion, minced
- 1/2 cup Kalamata olives, pitted and minced
- 1/4 cup fresh parsley, minced
Dressing Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, grated or finely minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
Instructions
- Prepare Tuna: Drain the tuna cans thoroughly and flake the tuna into a large mixing bowl using a fork to break up large chunks.
- Add Vegetables and Chickpeas: Add the rinsed and drained chickpeas, diced cucumber, red bell pepper, minced red onion, minced Kalamata olives, and fresh parsley to the bowl. Gently toss all together to combine the ingredients without mashing.
- Make Dressing and Combine: In a separate small bowl, whisk together the olive oil, lemon juice, grated garlic, dried oregano, Dijon mustard, kosher salt, and black pepper until emulsified. Pour the dressing over the salad and toss everything gently to evenly coat the salad with the dressing.
- Season and Serve: Taste the salad and add extra salt and pepper if desired. Serve immediately or chill briefly before serving for flavors to meld. Enjoy this fresh and hearty salad on its own or with crusty bread.
Notes
- You can substitute canned tuna packed in water for a lighter option.
- To reduce sodium, rinse chickpeas thoroughly and adjust added salt accordingly.
- This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
- For a spicier twist, add a pinch of crushed red pepper flakes to the dressing.
- Optional additions include chopped tomatoes or a sprinkle of feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Halal
