Mediterranean Tuna & Chickpea Salad
15 min379 kcal each
A no-cook salad from the store cupboard: tuna, chickpeas, crunchy vegetables and feta in a lemon-oregano dressing. Keeps well for three days.
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Plan this recipeIngredients
for 3 servings- Tuna in water, drained2 can
- Chickpeas, canned, drained and rinsed1 can
- Cucumber200 g
- Cherry tomatoes250 g
- Red onion½ piece
- Feta60 g
- Olive oil1½ tbsp
- Lemon juice2 tbsp
- Fresh parsley15 g
- Dried oregano1 tsp
- Black pepper½ tsp
Method
Prep 15 min · cook 0 min- Whisk the oil, lemon juice, oregano and pepper in a large bowl.
- Add the finely sliced onion and leave it for 5 minutes. The lemon softens its bite.
- Dice the cucumber, halve the tomatoes and chop the parsley. Add them to the bowl with the chickpeas.
- Flake in the tuna in large pieces and crumble over the feta.
- Fold gently so the tuna stays chunky. Taste before adding salt, because the feta and tuna are already salty.
Nutrition
per servingCal
379
Protein
32g
Carbs
28g
Fat
16g
Of 7.7g of sugar per serving, 0g is added sugar.
Of 16g of fat per serving, 4.6g is saturated.
