1. In a bowl, whisk together red wine vinegar, lemon zest and juice, honey, dried oregano, salt and pepper. Slowly whisk in olive oil until combined.
2. In a separate bowl, add the chickpeas, tuna, cucumber, tomatoes, olives, and feta cheese.
3. If eating immediately, combine the salad and dressing in a large bowl. If eating later, store the salad and dressing separately in airtight containers. If will stay fresh in the refrigerator for up to 3 days.
Cooking tip: make into Mason salad jar - evenly distribute dressing into 4 pt jars. Layer the salad ingredients into each jar following the order of the ingredients.
Variation: replace olives with artichokes or roasted red peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (146g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 52 (40%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 17.8mg||5 %|
|Sodium 428.6mg||15 %|
|Potassium 300.4mg||8 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.9g|
|Protein 13g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 129
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