Greek Protein Salad

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This salad is fresh, flavorful and perfect for a make ahead lunch. The protein comes from both the chickpeas and the tuna for a combination that is not only tasty but helps you stay full despite it being a salad. If you have ever packed tuna for lunch and regretted it because of the smell, putting lemon juice on the tuna when you bag it can help!

Ingredients

• • 10 oz drained chunk white or albacore tuna
  • 15 ounce can chickpeas, rinsed and drained
  • 2 cups diced Persian cucumber
  • 1 green bell pepper, sliced
  • 1 1/3 cups grape tomatoes, halved
  • 20 kalamata olives
  • 1/4 cup red onion (we like pickled)
  • 4 ounces fresh feta, sliced thick or crumbled
  • Dressing:
  • juice of 2 fresh lemons
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons fresh oregano leaves, minced
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • Splash of red wine vinegar

Instructions

• In each of 4 (4-cup) containers or bowls, arrange 1/3 cup chickpeas, 1/2 cup cucumber, 1/4 green pepper, 1/3 cup tomato, olives and red onion, top with Feta cheese.
• In a small bowl whisk the lemon juice, olive oil, oregano, salt and pepper and red wine vinegar. 
• Serve about 1 1/2 tablespoons dressing with each salad. 
• Add 2.5 oz of tuna (about half a can) to plastic bags to be added to salad when ready to eat. 

Nutrition:

372 calories, 18g fat, 18g net carbs, 26g protein