Protein-packed bowl with tuna, chickpeas, crunchy veggies, and zesty lemon dressing.
# What You'll Need:
→ Protein & Legumes
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 2 (5 oz each) cans tuna in water, drained
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, finely chopped
06 - 1/4 cup fresh parsley, chopped
07 - 1/4 cup pitted kalamata olives, sliced (optional)
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - 2 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Optional Toppings
14 - 1/4 cup crumbled feta cheese
15 - Pinch of red pepper flakes
# Cooking Steps:
01 - In a large bowl, mix chickpeas, tuna, cherry tomatoes, cucumber, red onion, parsley, and kalamata olives.
02 - Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until emulsified.
03 - Pour the dressing over the salad and toss gently to evenly coat all ingredients.
04 - Sprinkle crumbled feta cheese and red pepper flakes on top, if desired.
05 - Serve immediately or refrigerate, covered, for up to two days to enhance flavor.
