Per serve
Calories 415
Protein 35g
Fiber 8g

For 4 serves Ingredients
2 cans chickpeas rinsed and drained
2 cans of tuna flaked in water (I tend to place the tuna in a strainer while preparing the salad to remove any water)
250g cherry tomatoes
4 Lebanese cucumbers
1 large red onion
fresh parsley one “bunch”
Feta Cheese 60g

Dressing:
1/4 cup (4 tbsp) olive oil
3 tbsp red wine vinegar
2 tablespoons Honey
1 tablespoon chopped garlic
1 tablespoon dried basil
1 tablespoon dried oregano
red chilli flakes to taste
salt and pepper

Dice tomato, onion, cucumber and parsley add to rinsed chickpeas, add in flaked tuna and combine thoroughly.
Mix all dressing ingredients and mix well, portion salads in to 4 containers equally measure out 15g feta cheese (x4) and top salads.

Salads will last in the fridge up to 4 days.

Keep summer alive with this hearty salad meal!