NUTRITION

SERVINGS

INGREDIENTS

5 oz Canned tuna in water

0.5 cup Chickpeas

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

1 tbsp Fresh parsley

1 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Drain the canned tuna and chickpeas thoroughly in a fine-mesh sieve to ensure the salad remains crisp and doesn't become watery during storage.

• 2

  In a small glass jar or mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper until the dressing is fully emulsified.

• 3

  Dice the cucumber and red onion into small, uniform pieces and slice the cherry tomatoes into halves.

• 4

  Place the drained tuna in a large mixing bowl and flake it gently with a fork, then add the chickpeas, diced cucumber, halved tomatoes, red onion, and chopped fresh parsley.

• 5

  Drizzle the prepared lemon-herb vinaigrette over the salad ingredients and toss gently with a large spoon to coat everything evenly.

• 6

  Gently fold in the crumbled feta cheese and transfer the salad into a portable, airtight glass container for a perfect on-the-go work lunch.