Ingredients

Salad:
10 ounces canned tuna, drained
¼ cup cherry tomatoes, sliced
2 tbsp red onion, finely diced
2 tbsp kalamata olives, sliced
1 tbsp capers, drained
1 tbsp fresh dill, chopped
2 tbsp olive oil
2 tbsp fresh lemon juice
Salt & pepper to taste
¼ cup roasted chickpeas
¼ cup feta cheese, crumbled

Vessel:
Sourdough bread
Pita chips
Hummus
Avocado
Spinach or spring mix

Steps

Drain the canned tuna, add it to a mixing bowl, and break it apart with a fork. Add ¼ cup cherry tomatoes, 2 tbsp red onion, 2 tbsp kalamata olives, 1 tbsp capers, and 1 tbsp fresh dill.

Drizzle with 2 tbsp olive oil and 2 tbsp lemon juice. Season with salt & pepper and toss gently. Taste and adjust the olive oil-to-lemon-to-salt ratio. Top with ¼ cup roasted chickpeas and ¼ cup feta cheese.

Choose your vessel. For a sandwich: toast sourdough, spread with hummus, add avocado and greens. For a snack: enjoy with pita chips and hummus.