Ditch the mayo and heavy dressings for this vibrant, protein-packed salad. It’s loaded with crunchy cucumbers, briny olives, and hearty chickpeas, all tied together with a punchy lemon-herb vinaigrette.
Mayo-Free
15 Minutes
Heart Healthy
The Fresh Base
- 2 cans (5 oz) Tuna (packed in water or oil)
- 1 can (15 oz) Chickpeas (rinsed)
- 1 cup English Cucumber (diced)
- 1/2 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (finely diced)
- 1/4 cup Kalamata Olives (sliced)
- 1/4 cup Crumbled Feta (optional)
The Vinaigrette
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1/2 tsp Dried Oregano
- Salt & Pepper to taste
- 2 tbsp Fresh Parsley (chopped)
Simple Instructions
- Drain the Tuna: Drain your tuna well. If using tuna in water, squeeze out excess moisture to keep the salad from getting watery. Flake it into a large bowl.
- The Toss: Add the chickpeas, cucumbers, tomatoes, red onions, and olives to the bowl with the tuna.
- Whisk the Dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, Dijon, oregano, salt, and pepper until emulsified.
- Marinate: Pour the dressing over the salad and toss gently to coat. Stir in the fresh parsley and feta (if using).
- Serve: You can serve this immediately, but it tastes even better after 30 minutes in the fridge, allowing the flavors to meld.
Chef’s Hint: To tame the “bite” of the red onion, soak the diced pieces in cold water for 5 minutes and pat dry before adding to the salad. It keeps the flavor but loses the harsh aftertaste!
