*Mediterranean Tuna Chickpea Salad*:

*Ingredients – Serves 3-4:*

– *Canned tuna*: 2 cans, 5 oz each, drained and flaked

– *Chickpeas*: 1 can, 15 oz, rinsed, drained, patted dry

– *Cucumber*: 1 cup, diced small

– *Red bell pepper*: 1 cup, diced

– *Red onion*: ¼ cup, finely diced

– *Kalamata olives*: ½ cup, halved

– *Fresh parsley*: ¼ cup, chopped

– *Lemon*: 1 large, juiced

– *Olive oil*: 2 tbsp

– *Salt*: ½ tsp

– *Black pepper*: ¼ tsp

– *Optional*: ½ tsp dried oregano

*Instructions:*

1. *Combine*: Add tuna, chickpeas, cucumber, bell pepper, red onion, olives, and parsley to a large bowl.

2. *Dress*: Pour over lemon juice and olive oil. Sprinkle salt, pepper, and oregano if using.

3. *Mix*: Toss gently until everything is coated. Taste and add more lemon or salt if needed.

4. *Chill*: Let it sit 15-20 min in the fridge. It tastes better as it sits.

*Serving ideas*: Eat as is, spoon over mixed greens, stuff into pita, or serve with pita chips.

*Storage*: Keeps 3-4 days in the fridge in an airtight container.