2 servings
Ingredients:
1 cup cooked cauliflower rice
1 can albacore tuna, drained
1/2 cup chickpeas, drained and rinsed
1/2 cup canned artichokes, chopped
1/2 cup frozen peas, thawed
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, chopped
1/4 red pepper, diced
1 tbsp capers
1 large green onion, sliced
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp minced garlic
1 tsp greek seasoning
Directions:
Add the cooked cauliflower rice, tuna, chickpeas, artichokes, thawed peas, cherry tomatoes, cucumbers, bell peppers, capers and green onions into a medium mixing bowl.
In a small bowl, whisk together the red wine vinegar, lemon juice, garlic and greek seasoning.
Pour dressing over the salad and toss to combine. For best flavour allow the salad to sit in the fridge for at least 30 minutes before serving.
Suggested Serving: Serve on a bed of greens with a squeeze of lemon.
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