Ingredients:

  • 1 can (5 oz/140 g) chunk light tuna in olive oil, drained
  • 1 can (15 oz/425 g) cooked chickpeas, drained and rinsed
  • 1 small red onion, finely diced (about ½ cup/75 g)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber, diced (about 1 cup/150 g)
  • ½ cup (10 g) fresh parsley, chopped
  • ¼ cup (10 g) fresh mint leaves, chopped
  • 2 tablespoons (30 g) pitted Kalamata olives, sliced (optional)
  • 1 small red chili, finely chopped (optional)
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced or grated
  • ½ teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Drain and rinse the chickpeas. Open and drain the tuna thoroughly to avoid excess oil. Dice the red onion, cucumber, and halve the cherry tomatoes. Chop fresh parsley and mint. Slice olives and chili if using.
  2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
  3. In the large mixing bowl, gently toss chickpeas, tuna, red onion, tomato, cucumber, olives, chili, parsley, and mint.
  4. Pour the dressing over the salad and toss lightly to combine, taking care not to break the tuna too much.
  5. Taste the salad and add more salt, pepper, or lemon juice as needed to balance the flavors.
  6. Serve immediately or refrigerate for 15-30 minutes to let flavours meld. Garnish with extra fresh herbs if desired.