📝 Ingredients:
🥬 Lettuce leaves (base)
🐟 Tuna salad (tuna + Greek yogurt or mayo + parsley)
🥚 Soft-boiled eggs (6–7 min)
🥑 Avocado, sliced
🍅 Cherry tomatoes, halved
🥒 Cucumber, sliced
🧅 Red onion, thinly sliced
🫒 Mixed olives (green & black)
🟡 Roasted chickpeas (with paprika & olive oil)
🍽️ Instructions:
Prepare the tuna salad: Mix canned tuna with a spoon of Greek yogurt or mayo, chopped parsley, salt, and pepper.
Roast chickpeas: Toss cooked chickpeas in olive oil, paprika, garlic powder, and roast at 200°C (390°F) for 15–20 minutes until crispy.
Boil eggs: Cook eggs for 6–7 minutes for a soft center, peel and halve.
Arrange: On a plate, layer lettuce, then arrange all ingredients in sections for visual appeal.
Optional dressing: Drizzle with olive oil, lemon juice, and a sprinkle of oregano or za’atar.
