By Antonio Andrade
Flake the canned tuna into bite-sized pieces using a fork and set aside.
Cut the boiled potato halves into bite-sized chunks.
In a large salad bowl, combine the mixed greens, cooked chickpeas, blanched green beans, and potato pieces.
Add the flaked tuna and olives to the salad bowl.
Drizzle the olive oil vinaigrette over the salad and season with salt and black pepper to taste.
Toss the salad gently to combine all the ingredients and ensure even distribution of the vinaigrette.
Serve the salad immediately for the freshest taste.
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This Salad Lunch Dinner Mediterranean recipe is ready in 25 minutes and features canned tuna in water, drained, cooked chickpeas, boiled potato, halved and other delicious ingredients. Contains 350 calories total.
Flake the canned tuna into bite-sized pieces using a fork and set aside.
Cut the boiled potato halves into bite-sized chunks.
In a large salad bowl, combine the mixed greens, cooked chickpeas, blanched green beans, and potato pieces.
Add the flaked tuna and olives to the salad bowl.
Drizzle the olive oil vinaigrette over the salad and season with salt and black pepper to taste.
Toss the salad gently to combine all the ingredients and ensure even distribution of the vinaigrette.
Serve the salad immediately for the freshest taste.
Calories per Serving: 350
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