Ingredients:

  • 2 (5 oz) cans of tuna in olive oil or water, drained (about 280g)
  • 1 cup canned chickpeas, drained and rinsed (approximately 240g)
  • 1/2 cup cherry tomatoes, halved (about 75g)
  • 1/4 cup red onion, finely chopped (about 40g)
  • 1 cucumber, diced (about 300g)
  • 1/4 cup parsley, fresh, chopped (about 15g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons lemon juice, freshly squeezed (30ml)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. Open and drain the tuna and chickpeas. Chop the cherry tomatoes, red onion, cucumber, and parsley.
  2. In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
  3. In a large mixing bowl, combine tuna, chickpeas, cherry tomatoes, red onion, cucumber, and parsley.
  4. Pour the dressing over the salad ingredients and gently toss to combine.
  5. Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as needed.
  6. Serve immediately or chill in the fridge for 10-15 minutes before serving for enhanced flavors.