High Protein Greek Salad with Chickpeas and Tuna
A fresh, crunchy Greek-inspired salad loaded with chickpeas, tuna, vegetables, and tangy feta cheese, all tossed in a vibrant oregano vinaigrette. It’s perfect for meal prep, with a satisfying texture and protein to keep you full for busy weekdays.
Method
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Chop the cucumbers, bell pepper, onion, and tomatoes, then add them to a large mixing bowl.
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Add the chickpeas, tuna, feta, olives, and banana peppers.
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In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper until fully combined.
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Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
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Serve immediately or portion into containers for meal prep.
Notes
Store salad in airtight containers or jars in the fridge for up to 4 days.
If the olive oil in the dressing firms up in the fridge, leave the salad at room temperature for a few minutes before eating.
For extra crunch, top individual servings with crushed pita chips or sunflower seeds.
Nutrition Information
| Calories | 520kcal |
| Total Fat | 36g |
| Total Carbohydrates | 18g |
| Protein | 28g |
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Frequently Asked Questions
Can I make this without tuna?
Yes — cooked chicken, salmon, or extra chickpeas all work well as substitutions for the tuna.
Will this get soggy if I make it ahead?
No — since there’s no lettuce, the salad stays crisp and fresh for several days, making it ideal for meal prep.
Can I reduce the calories in this recipe?
Absolutely. Using less dressing or reducing the olive oil quantity will lower the total calories per serving.
How do I make this salad dairy free?
Simply leave out the feta cheese or use a dairy-free cheese alternative to make the salad dairy free.
Can I substitute feta cheese for something else?
Yes, you can use goat cheese or mozzarella for a different flavor or to suit what you have on hand.
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