NUTRITION

SERVINGS

INGREDIENTS

5 oz canned tuna in water

1 large egg

0.25 cup canned chickpeas

1 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

5 whole kalamata olives

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the egg in a small pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling and halving.

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the dressing.

• 3

  Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it gently with a fork.

• 4

  Add the diced cucumber, halved cherry tomatoes, finely diced red onion, and rinsed chickpeas to the tuna.

• 5

  Pour the prepared dressing over the tuna and vegetable mixture, tossing gently to ensure everything is evenly coated.

• 6

  Arrange the mixed baby greens in a serving bowl and top with the tuna salad mixture.

• 7

  Garnish with the pitted kalamata olives and the halved hard-boiled egg before serving.