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1 15oz. can chick peas, drained
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1 cucumber, peeled and chopped into 1/2 inch pieces
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1 pint cherry tomatoes, various colors, halved
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1/2 cup pitted Kalamata olives
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1/2 cup sliced roasted red peppers
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1 5oz can solid tuna, drained
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1/2 buch of corriander, leaves only
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1/2 cup crumbled feta cheese
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3 tbsp. red wine vinegar
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3 tbsp. extra virgin olive oil
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salt and pepper
Assemble the salad by placing the cucumbers, tomatoes, chick peas, peppers in the bowl. Mix. Top with the olives, tuna, feta cheese and coriander leaves. Drizzle with the vinegar and oil. Season with salt and pepper to taste.
Serves 2