Step 1

In a large bowl whisk together the olive oil, pickle juice, lemon juice, salt, pepper and oregano. Add the onion and set aside.

Step 2

Steam the cauliflower florets for about 4 minutes or just until a small knife can easily pierce them.

Step 3

Transfer florets to bowl with dressing. Add the chickpeas, tuna with its oil, and toss to combine

Step 4

Add the tomatoes and toss again.

Step 5

Cover and allow to marinated for several hours at room temperature before serving.