Italian Chickpea and Tuna Power Bowl

Italian · 35 min · Beans · vegetarian, gluten-free, pescatarian

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Ingredients

• 1 can (15 oz) canned chickpeas
• 2 cans (5 oz each) canned tuna in olive oil
• 1 cup cherry tomatoes
• 1/4 cup fresh basil
• 1 small red onion
• 2 tbsp olive oil
• 1 lemon
• to taste salt
• to taste black pepper
• 1/4 cup feta cheese (optional)

Method

1. Drain and rinse the canned chickpeas. In a large bowl, combine chickpeas, drained tuna, halved cherry tomatoes, chopped red onion, and torn basil leaves.
2. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper to make the dressing.
3. Pour the dressing over the chickpea and tuna mixture and toss gently to combine.
4. Divide the mixture into 4 bowls. Top with crumbled feta cheese if desired. Serve immediately or chilled.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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