Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
1 can (5 oz) tuna, drained
1/2 cup cherry tomatoes, halved
1/4 cup sliced cucumber
1/4 cup red onion, diced
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
Directions:
Combine Ingredients: In a large bowl, mix together the chickpeas, tuna, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
Toss Salad: Pour the dressing over the salad and toss gently to combine.
Serve: Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
Kcal: 250 per serving | Servings: 4
