Chickpea Tuna Salad

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  Yellow Onion(120g)
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  Beans, Chickpeas, Canned, Drained
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  Tomato, Cherry
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  Cucumber
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  Bell Pepper
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  Canned Tuna(340g)
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  Arugula(720g)
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  Parsley, Fresh(60g)
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  Cheese, Feta, Crumbled(60g)
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  Lemon Juice, Fresh(60g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(10g)
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  1 teaspoon kosher salt
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  1/2 teaspoon ground black pepper

Instructions

1. 1Dice the onion and submerge in a bowl of cold water for 5–10 minutes to soften its bite while you prep remaining ingredients.
2. 2Halve the cherry tomatoes, dice the cucumber and bell pepper into bite-sized pieces, mince the fresh garlic, and roughly chop the parsley.
3. 3In a small bowl or mason jar, whisk together the lemon juice, olive oil, minced garlic, and a pinch of salt and pepper until combined (or seal the jar and shake vigorously for 30 seconds).
4. 4Drain the canned chickpeas and tuna thoroughly, then flake the tuna with a fork into large pieces.
5. 5Drain the soaked onion and add it to a large mixing bowl along with the chickpeas, tomatoes, cucumber, bell pepper, flaked tuna, and arugula.
6. 6Pour the dressing over the salad and toss gently until all ingredients are coated, about 1–2 minutes.
7. 7Divide the salad evenly into 4 airtight containers while at room temperature, then top each portion with crumbled feta and fresh parsley.
8. 8Refrigerate until ready to eat; the salad keeps for up to 3 days.