3 cups of romaine lettuce, shredded
8 cherry tomatoes
1 cucumber, chopped
1 can of chickpeas
cup of olive oil
1 tablespoon Dijon mustard
1 can of white tuna
15 olives
1 celery stalk, sliced
salt and freshly ground black pepper
2 tablespoons lemon juice

Makes 4 servings


1. Combine the lemon juice, olive oil, and Dijon mustard in a bowl. Season with salt and pepper.

2. Combine the cherry tomatoes, chickpeas, cucumber, olives, celery and tuna. Pour half of the dressing and toss.

3. Combine the lettuce with the remaining dressing. Serve in bowls.

4. Divide the lettuce into the bowls and top with the tuna and vegetables. Serve with grilled pita, brushed with olive oil.