Mediterranean Tuna Chickpea Salad
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4
Difficulty: Easy
Cuisine: Mediterranean

Description:
A no-cook tuna and chickpea salad with cucumber, olives, herbs, and lemon that works in bowls, wraps, or scooped over greens.

Ingredients:
- 3.00 Tablespoon olive oil
- 2.00 Tablespoon lemon juice
- 0.75 Teaspoon dried oregano
- 0.50 Teaspoon black pepper
- 0.50 Cup parsley
- 1.00 Piece cucumber
- 2.00 Can chickpeas
- 1.00 Cup cherry tomatoes
- 0.25 Cup red onion
- 2.00 Can tuna
- 0.33 Cup Kalamata olives

Instructions:
<ol><li>Add the chickpeas, olive oil, lemon juice, oregano, and 1/2 teaspoon salt to a large bowl.</li><li>Mash a few chickpeas with a fork, then let the mixture stand for 5 minutes.</li><li>Fold in the tuna, cucumber, tomatoes, olives, red onion, parsley, and black pepper.</li><li>Taste and adjust with more lemon juice, salt, or olive oil.</li><li>Serve chilled or at room temperature over greens, in pita, or with crackers.</li></ol>

Notes:
<ul><li>Oil-packed tuna gives a richer salad; water-packed tuna works if drained well.</li><li>Rinse diced red onion under cold water for a milder flavor.</li><li>The salad keeps for 2 days without greens mixed in.</li></ul>

Source: https://recipesworthcooking.com/mediterranean-tuna-chickpea-salad/export/