Ingredients:

  • 10 oz canned tuna, water-packed, drained (2 x 5 oz cans)
  • 15 oz canned garbanzo beans, rinsed and dried
  • 1 cup English cucumber, finely diced (150g)
  • 0.5 cup red bell pepper, finely chopped (75g)
  • 0.25 cup red onion, minced (40g)
  • 0.5 cup fresh flat-leaf parsley, chopped (15g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1.5 tbsp fresh lemon juice (22ml)
  • 1 tsp Dijon mustard (5g)
  • 0.5 tsp dried oregano
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Drain the tuna. Open both 5 oz cans and press the lid down firmly to squeeze out every drop of water. Note: Dry tuna absorbs dressing much better than water logged tuna.
  2. Rinse the chickpeas. Empty the 15 oz can into a colander and rinse under cold water until the foam disappears completely.
  3. Dry the beans. Roll the chickpeas between two layers of paper towels until the skins are matte and dry.
  4. Dice the cucumber. Cut the English cucumber into small, uniform 1/4 inch cubes until you have exactly one cup.
  5. Chop the aromatics. Mince the red onion and red bell pepper finely until they are roughly the same size as a chickpea.
  6. Whisk the dressing. In a small bowl, combine the olive oil, lemon juice, Dijon, oregano, salt, and pepper until the mixture looks creamy and opaque.
  7. Flake the tuna. Place the tuna in a large bowl and use a fork to break it into bite-sized chunks until no large 'logs' remain.
  8. Combine the ingredients. Add the chickpeas, cucumber, peppers, onions, and parsley to the tuna until the colors are evenly distributed.
  9. Dress the salad. Pour the vinaigrette over the top and toss gently with a large spoon until every flake is glistening.
  10. Rest and serve. Let the salad sit for 5 minutes until the flavors have fully melded together.