High-Protein Mediterranean Chickpea & Tuna Salad

• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 (5 oz) cans tuna in water, drained
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup crumbled feta cheese

Instructions

1. In a large mixing bowl, combine the drained chickpeas and flaked canned tuna using a fork to break up large chunks.
2. Add the halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and fresh parsley to the bowl. Toss gently to mix all vegetables evenly.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.
4. Pour the lemon-herb dressing over the salad ingredients in the large bowl. Toss thoroughly so that every ingredient is coated with the dressing.
5. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
6. If using, sprinkle the crumbled feta cheese on top just before serving for an extra boost of protein and flavor.
7. Serve immediately, or refrigerate for up to 2 days for chilled, enhanced flavor.

Chef tips

• Make sure to rinse canned chickpeas well to reduce sodium content and remove canning liquid flavor.
• Use good-quality canned tuna packed in water to keep the dish light but still protein-rich; drain well to avoid soggy salad.
• For a lower-sodium version, use low-sodium canned chickpeas and rinse them thoroughly.
• If you want to keep this vegan, omit the tuna and feta, and add roasted chickpeas or cooked lentils instead for protein.