A delightful Mediterranean-inspired salad combining tuna, chickpeas, and fresh vegetables for a nutritious and flavorful dish.
Drain the canned tuna and place it in a mixing bowl.
Use a fork to flake the tuna for a better texture.
Add the cooked chickpeas to the bowl with the tuna.
Rinse the chickpeas under cold water to remove excess salt.
Coarsely chop the marinated artichoke hearts and add them to the bowl.
Pat the artichoke hearts dry to avoid excess liquid in the salad.
Slice the green onions and dice the ripe tomato, then add them to the bowl.
Use a sharp knife for precise cuts and to maintain the vegetables' freshness.
Add the pitted kalamata olives to the bowl.
Slice the olives for a more even distribution in the salad.
Sprinkle the dried oregano over the ingredients in the bowl.
Crush the oregano between your fingers to release its aroma.
Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the salad.
Mix the dressing separately for a more even flavor distribution.
Gently toss all the ingredients together until well combined.
Be gentle to avoid breaking the tuna chunks.
Top the salad with crumbled feta cheese before serving.
Add the feta cheese just before serving to keep it fresh.
Serve the salad chilled or at room temperature.
Pair with a slice of crusty bread for a complete meal.
