Greek Salad with Chickpeas and Tuna Recipe
This salad is a quick version of a Greek pantry lunch: chickpeas, tuna, olives, vegetables and plenty of lemon. In Greece, similar bowls land on the table in summer when it’s too hot to spend long hours in the kitchen. At home it’s perfect as an office lunch or a no-cook dinner.
A complete, protein-rich Greek-style salad that comes together in minutes from pantry staples, perfect for hot days or when you don’t feel like cooking.
Chef's tips
Use good-quality tuna and olive oil – they make a big difference in such a simple dish. Don’t skip rinsing the chickpeas; it improves both flavor and texture. If you have time, let the salad sit for a short while so the flavors blend, but add the feta at the end so it doesn’t break apart too much.
How to serve
Serve in a large shallow bowl so all the colorful ingredients are visible. Add a wedge of lemon on the side for those who like extra acidity. You can also serve it over a bed of crunchy lettuce leaves or with warm pita bread.
Ingredients
- chickpeas drained weight, from a can - 240 g
- tuna canned in brine or olive oil, drained - 160 g
- tomato medium, ripe - 2 pieces
- cucumber long, greenhouse - 0.5 pieces
- red onion cut into thin slices - 0.5 pieces
- black olives pitted - 12 pieces
- feta cheese crumbled into cubes or larger chunks - 80 g
- olive oil preferably extra virgin - 3 tablespoons
- lemon juice freshly squeezed - 2 tablespoons
- dried oregano - 1 teaspoon
- parsley chopped leaves - 2 tablespoons
- salt or to taste, remember feta and olives are salty - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
Preparation
- Drain the chickpeas and tuna in a sieve. Rinse the chickpeas under cold water and set aside to drain thoroughly.
- Wash the tomatoes and cut into large cubes. Wash the cucumber; if the skin is tough, peel it partially in strips, then slice into half-moons.
- Peel the onion and slice very thinly. If it’s sharp, cover it with cold water for 5 minutes, then drain – it will be milder.
- Cut the olives in half or leave them whole if you prefer larger pieces.
- In a large bowl, combine the chickpeas, tuna (breaking it up lightly with a fork), tomatoes, cucumber, onion and olives.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt and pepper. Mix with a fork for about 20–30 seconds until the dressing comes together and looks uniform.
- Pour the dressing over the salad and gently toss so you don’t crush the tomatoes. Arrange the feta pieces on top and sprinkle with chopped parsley.
- Taste and, if needed, adjust the seasoning with a bit more salt, pepper or lemon juice. Serve immediately or after 15 minutes, once the flavors meld.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku, najlepiej bez dodatku fety – ser dodaj tuż przed podaniem, żeby się nie rozpadł. Najsmaczniejsza jest w dniu przygotowania, później warzywa puszczają sok.
