Mediterranean Chickpea Tuna Lettuce Wraps
A no-cook Mediterranean lunch of oil-packed tuna and chickpeas tossed with cucumber, tomato, kalamata olives, and lemon herb dressing, served in crisp romaine leaves.
Ingredients
- 10 oz canned tuna in water or olive oil, drained, drained
- 1 1/2 cups canned chickpeas, rinsed and drained, rinsed
- 8 leaves large outer romaine lettuce leaves
- 1 cup English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 tsp dried oregano
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp salt
Instructions
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1
In a large bowl, whisk together 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper to make the dressing.
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2
Add 10 oz drained canned tuna in water or olive oil, drained, 1 1/2 cups rinsed canned chickpeas, rinsed and drained, 1 cup diced English cucumber, 1 cup halved cherry tomatoes, 1/2 cup halved kalamata olives, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh flat-leaf parsley to the bowl. Toss gently until everything is coated.
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3
Taste and adjust seasoning with more lemon juice, salt, or pepper as needed.
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4
Arrange 8 leaves large outer romaine lettuce leaves on a serving platter. Spoon the tuna-chickpea mixture generously into each leaf.
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5
Serve immediately, or refrigerate the filling for up to one day and assemble just before eating.