2 tablespoons red wine vinegar
1 tablespoon olive oil
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¼ teaspoon dried oregano
3 cups chopped romaine lettuce
1 cup seedless cucumber slices
1 plum tomato, seeded and chopped
¼ red onion, chopped
2/3 cup canned "no salt added" chickpeas, drained and rinsed
2 cans (5 ounces each) low-sodium water-packed Albacore tuna, drained
2 tablespoons feta cheese
4 kalamata olives, pitted and sliced
In a large bowl, whisk together the red wine vinegar and oil. Add the lettuce, cucumber, tomato, onion, chickpeas and tuna. Toss to coat well.
Divide the tuna mixture between 2 plates and top with the cheese and olives.
Nutrition values per serving: 405 calories, 13 g fat, 31 g carbohydrate, 8 g fiber, 41 g protein, 0 cholesterol, 349 mg sodium.
"The Belly Fat Fix" by Marjorie Nolan Cohn (Rodale, 2013)