• Drain and rinse the chickpeas. Pour them into a large salad bowl.
• Peel and chop the cucumber. Add it to the chick peas.
• Wash the tomatoes and cut them in half. Add them to the salad bowl.
• Wash and chop the bell pepper and add it to the salad. I used yellow to have a nice contrast of color.
• Drain the sliced olives and them to the salad.
• Chop one half of the red onion and add it to the salad.
• Drain the tuna and add it to the salad, breaking it into pieces with a fork. The tuna is optional, of course, in the event you want a vegetarian/vegan meal.
• Sprinkle the feta over the salad. Again, this is optional if you are going for the vegan version.
• Toss the salad thoroughly.

Lemon Poppyseed Dressing

• Add 1/2 cup of olive oil to a measuring cup.
• Add the juice of 1/2 a lemon, 1 tbsp of prepared honey mustard, and 1 tsp of poppy seeds directly into the olive oil in the measuring cup. Mix until thoroughly combined.
• Pour the dressing over the salad and toss thoroughly. The dressing should lightly coat all of the salad ingredients.