This salad has very similar ingredients to the Greek Grilled Chicken Salad Bar (see: http://cookbookmeals.com/post/6011908555/greek-grilled-chicken-salad-bar).  Mediterranean is a favorite flavor palette of mine.  I found the recipe in the June 2011 issue of Food Network Magazine.  I played around with it (as usual) to make it my own.  To be honest though, this was just a so-so meal.  Definitely not an all-time favorite, but not terrible by any means.  I probably won’t make this version again…it would be better with grilled tuna steak…

Start by chopping all your veggies…

• Chop 1 English cucumber, 1 bunch of scallions, a couple of tomatoes, 1/2 a red onion, and a few heads of romaine lettuce.

Next, make a lemon vinaigrette…(or use a store-bought dressing)…

• Combine about 1/4 cup fresh lemon juice with the same amount EVOO.
• Season liberally with s&p.

Now you’re ready to put the salad together…

• Combine all the chopped veggies (minus the lettuce) with two cans of white tuna packed in water (drained and flaked).
• Add 1 can of chick peas (drained and rinsed) and some fresh chopped dill.
• Add about 1/2 the lemon dressing.
• Stir to combine.

Serve the salad on top of the romaine lettuce.  I added a few kalamata olives and some roasted red pepper.  Drizzle on a little more dress (to taste).  Enjoy!