Olive-oil tuna, chickpeas, cucumber, tomatoes, lemon. Lunchbox legend.

• Olive-oil tuna pairs protein with omega-3s.
• Chickpeas add slow carbs + fiber for steady energy.
• Cold, crunchy, packs without going soggy.

1. 1

   Open the tuna can and drain most of the olive oil, leaving a tablespoon or two in the can to keep the tuna moist and flavorful.

2. 2

   Dice the cucumber into half-centimeter cubes and halve the cherry tomatoes; slice the red onion as thin as you can.

3. 3

   Drain and rinse the chickpeas under cold water.

4. 4

   Add the tuna, chickpeas, cucumber, cherry tomatoes and red onion to a large bowl.

5. 5

   Drizzle the extra tablespoon of olive oil and squeeze the lemon half over everything.

6. 6

   Season with salt, black pepper and dried oregano, then toss well so the oil and lemon coat every ingredient.

7. 7

   Taste and adjust the lemon or salt before serving.

• Make it the night before, flavors get better.
• Add feta crumbles if dairy is in.