Tuna Salad with Chickpeas and Mixed Greens

Ingredients

• Canned tuna in water 120 g
• Chickpeas 80 g
• Mixed greens 2 cups
• Cherry tomatoes 50 g
• Olive oil 1 tbsp
• Balsamic vinegar 1 tbsp

Method

1. Prepare the ingredients. Start by draining the canned tuna well to remove excess water. Rinse the cooked chickpeas under cold water and drain them. Wash the mixed greens thoroughly and spin or pat them dry to remove any moisture. Rinse the cherry tomatoes and cut them in half.
   Tip: Dry greens well to prevent the salad from becoming soggy.
2. Combine salad ingredients. In a large mixing bowl, add the drained tuna, chickpeas, mixed greens, and halved cherry tomatoes. Gently toss the ingredients together to mix them evenly without breaking up the tuna too much.
   Tip: Use a large bowl to give enough space for tossing the salad.
3. Make the dressing. In a small bowl or cup, whisk together the olive oil and balsamic vinegar until well combined. This simple dressing will add flavor and moisture to the salad.
   Tip: You can add a pinch of salt and pepper to the dressing if desired.
4. Dress the salad. Pour the dressing over the salad mixture. Gently toss everything again to coat all the ingredients evenly with the dressing.
   Tip: Toss gently to keep the tuna chunks intact.
5. Serve. Divide the salad evenly onto two plates or bowls. Serve immediately to enjoy the fresh flavors and crisp textures.
   Tip: This salad pairs well with crusty bread or as a light main dish.

Pro tips

• Use canned tuna packed in water for a lighter salad.
• Rinse chickpeas to reduce sodium if using canned.
• Add a squeeze of lemon juice for extra brightness.