Ingredients
Scale
- 1 can garbanzo beans, rinsed and drained
- 1 can canned tuna, packed in water or oil
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons lemon juice, freshly squeezed
- 3 tablespoons olive oil, extra virgin
- Salt and pepper to taste
Instructions
- Start by opening your can of garbanzo beans and pouring them into a colander.
- Rinse them under cold water until they’re squeaky clean and let them drain thoroughly.
- While your beans are draining, grab your cherry tomatoes and cucumber.
- Halve the tomatoes and dice the cucumber into bite-sized pieces.
- Toss them into a large mixing bowl along with finely chopped red onion and fresh parsley.
- Open your can of tuna and gently flake it apart with a fork before adding it to your veggie medley.
- Stir gently so as not to mush everything together.
- In a separate small bowl, whisk together olive oil and freshly squeezed lemon juice along with salt and pepper until well combined.
- Drizzle this dressing over your salad mix while stirring gently to coat every ingredient evenly.
- Give your salad a quick taste test.
- If you feel like you need more zing, squeeze in an extra dash of lemon juice or sprinkle in some more salt and pepper until it hits just right.
- Garnish with additional parsley if desired and serve immediately for optimal freshness.
Notes
Store leftovers in an airtight container.
Enjoy cold; no reheating needed.
Serve with whole grain pita.
Add lemon zest for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg