NUTRITION

SERVINGS

INGREDIENTS

6 oz Canned skipjack tuna

0.25 cup Plain Greek yogurt

0.5 cup Canned chickpeas

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 cup Cucumber

2 tbsp Red onion

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 tbsp Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cups Mixed baby greens

PREPARATION

• 1

  Drain the canned tuna and chickpeas thoroughly to ensure the salad remains crisp and not watery.

• 2

  In a large mixing bowl, whisk together the plain Greek yogurt, extra virgin olive oil, lemon juice, sea salt, and black pepper until the dressing is smooth and creamy.

• 3

  Add the drained tuna to the bowl, using a fork to flake it into small, bite-sized pieces while incorporating it into the dressing.

• 4

  Fold in the chickpeas, diced cucumber, finely chopped red onion, fresh parsley, and fresh dill until every ingredient is evenly coated.

• 5

  Gently stir in the crumbled feta cheese, being careful not to over-mix so the cheese retains its texture.

• 6

  Place the mixed baby greens into a serving bowl and top with the prepared Mediterranean tuna salad.