Chickpea Salad with Tuna

Ingredients

• Spanish onions ½ heads
• Chickpea 15 oz
• Marinated cherries 10 oz
• Cucumbers 10 oz
• Orange Bell Peppers 1 piece
• Canned tuna in its own juice 10 oz
• Arugula 5 oz
• Parsley 0 oz
• Feta cheese 5 oz
• Meyer Lemon Juice 0 fl oz
• Olive Oil 0 fl oz
• Garlic 3 cloves
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Slice the red onion into thin strips, soak it in cold water, and let it sit while preparing the salad (this will preserve its flavor while mellowing some of the sharpness).

Step 2

Cut the cherry tomatoes in half. Remove the seeds from the cucumber and slice it into half-moons. Remove the core from the bell pepper and cut it into short, thick strips.

Step 3

In a large bowl, combine the chickpeas, tomatoes, cucumber, onion, and bell pepper.

Step 4

Shred the tuna and add it to the vegetables.

Step 5

In a small bowl, combine lemon juice, olive oil, minced garlic, salt, and pepper.

Step 6

Drizzle the salad with dressing, season with salt and pepper to taste, and toss to combine.

Step 7

On a plate, place some arugula, then layer the salad on top and sprinkle it with feta cheese. Alternatively, you can serve the salad in a communal dish, mixing it with the arugula and feta.