Chickpea and Tuna Mediterranean Salad

Ingredients

• 2cans light tuna, drained, drained
• 240 gcanned chickpeas, drained and rinsed, drained and rinsed
• 150 gEnglish cucumber, diced
• 150 gcherry tomatoes, halved
• ¼medium red onion, finely diced
• 10 gfresh parsley, chopped
• 30 gfeta, crumbled, crumbled
• 1¼ tbspextra-virgin olive oil
• 1¼ tbsplemon juice
• 1 tspdried oregano
• ¼ tspblack pepper

Method

1. Drain and rinse the chickpeas, then shake them dry in the sieve. Drain the tuna well.

2. Whisk the olive oil, lemon juice, oregano and black pepper in a large bowl.

3. Add the chickpeas, cucumber, cherry tomatoes, red onion and parsley and toss with the dressing.

4. Flake the tuna over the top in large pieces and fold in gently so it does not turn to mush.

5. Sprinkle with the feta. Eat right away or chill for up to 2 days.

Storing and reheating

Keeps 2 days in the fridge.