Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed (425 g)
  • 1 can (5 oz) tuna in water, drained (142 g)
  • 1/2 cup cherry tomatoes, halved (75 g)
  • 1/4 cup red onion, finely chopped (40 g)
  • 1/4 cup cucumbers, diced (40 g)
  • 1/4 cup parsley, chopped (15 g)
  • 1 tablespoon capers, rinsed and drained (15 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon Dijon mustard (5 g)
  • Salt and black pepper to taste

Instructions:

  1. Drain and rinse chickpeas; place in a mixing bowl.
  2. Drain tuna and flake with a fork; add to the bowl.
  3. Dice cucumbers, halve cherry tomatoes, and chop red onion and parsley; add to the bowl.
  4. In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  5. Pour the dressing over the chickpea and tuna mixture; gently fold until combined.
  6. Adjust seasoning as needed; serve immediately or chill for 30 minutes to meld flavors.