Ingredients
- 1 can Tuna (packed in olive oil or water)
- 1 can Chickpeas (drained and rinsed)
- 1 cup Diced cucumbers
- 1 cup Diced bell peppers
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1/4 cup Fresh parsley or cilantro (chopped)
- 1-2 cloves Garlic (minced)
- Salt to taste
- Pepper to taste
Instructions
- Prep your ingredients: Start by draining the canned tuna and chickpeas. Rinse the chickpeas under cold water to remove any excess sodium and give them a fresh taste. Chop your vegetables.
- Combine the ingredients: In a large mixing bowl, add the chickpeas and tuna. Sprinkle in your diced vegetables, fresh herbs, and minced garlic.
- Dress the salad: Drizzle olive oil and lemon juice over the mixture. Season with salt and pepper to taste.
- Mix with care: Gently fold everything together to avoid mashing the chickpeas or breaking apart the tuna.
- Taste test and adjust: Take a bite and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Chill before serving: Let the salad chill in the fridge for about 30 minutes to meld the flavors.
Notes
Feel free to substitute chickpeas with black beans or white beans. Tuna from a pouch can be used for less oil; for a lighter touch, use a light vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
- Diet: Healthy