This is my go-to high protein greek salad recipe, and it never lets me down.

Classic Greek salad is delicious but rarely filling enough to stand alone as a meal. This version fixes that with chickpeas and tuna added to the usual cucumber, tomato, and feta, turning a side dish into something you can genuinely eat for lunch and feel satisfied afterward.

I make a big batch of this at the start of the week and eat from it for days, the vegetables hold up well and the dressing only gets better as it sits.

Why You’ll Love This Recipe

A few reasons this earns a permanent spot in the lunch rotation.

Genuinely filling: chickpeas and tuna make this a real meal.
No cooking required: just chop, drain, and toss.
Meal prep friendly: holds up well in the fridge for days.
Bright, fresh flavor: the lemon vinaigrette keeps everything lively.

Why This Works

Salting the cucumber lightly and letting it sit for a few minutes before adding it to the salad is what keeps the dressing from turning watery. Cucumbers release a surprising amount of liquid once cut, and that quick salt-and-drain step pulls most of it out before it ever has a chance to dilute the vinaigrette.

Step-by-Step

Dice the cucumber and toss it lightly with a pinch of salt in a colander set over the sink. Let it sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.

Diced cucumber draining in a colander — Salting and draining the cucumber keeps the dressing from turning watery.

While the cucumber drains, whisk together olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper for the dressing. Drain and flake the tuna, and drain the chickpeas well.

In a large bowl, combine the drained cucumber, halved cherry tomatoes, chickpeas, tuna, sliced red onion, and crumbled feta.

Greek salad ingredients combined in a large bowl — Combine all the salad ingredients before adding the dressing.

Pour the dressing over the salad and toss gently to combine, being careful not to break up the tuna too much. Top with kalamata olives and a little extra feta before serving.

Tips

Salt and drain the cucumber first, this keeps the dressing from turning watery.
Use good-quality olive oil, it makes a real difference in a dressing this simple.
Drain the tuna and chickpeas well before adding them to the salad.
Toss gently once the tuna is added, to keep it from breaking apart too much.
Let the salad sit for a few minutes before serving, the flavors meld nicely.

Variations

Swap tuna for grilled chicken or shrimp.
Add roasted red peppers for extra sweetness.
Use white beans instead of chickpeas.
Add a handful of chopped fresh parsley or dill.

What to Serve With

Warm pita bread.
A side of hummus.
A simple cup of lentil soup.
Sparkling water with lemon.

Storage

Refrigerator: store in an airtight container for up to 3 days.

Freezer: not recommended, the fresh vegetables and tuna don’t hold up well frozen.

Reheating: this salad is meant to be served cold, no reheating necessary.

Make Ahead

This salad holds up well for a few days, making it a genuinely convenient option for meal prep lunches through the week.

Frequently Asked Questions

Can I use canned salmon instead of tuna?

Yes, canned salmon works just as well and adds a slightly different flavor.

How long does this salad keep?

Up to 3 days in the fridge, though the cucumber is best added fresh if making a bigger batch ahead.

Can I make this without feta?

Yes, leave it out or use a dairy-free alternative for a dairy-free version.

Final Thoughts

This salad proves a classic side dish can become a genuinely satisfying meal with just a couple of additions. Give it a try for your next meal prep lunch.