Italian Chickpea & Tuna Power Bowl

Italian · 35 min · Beans · vegetarian, vegan, gluten-free, dairy-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 cucumber
• 1 small red onion
• 1/4 cup fresh parsley
• 1 lemon
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Drain and rinse the chickpeas. Dice the cucumber, cherry tomatoes, and red onion. Flake the tuna into a bowl. In a large bowl, combine chickpeas, tuna, cherry tomatoes, cucumber, and red onion.
2. Chop the parsley and add it to the bowl. Squeeze lemon juice over the mixture. Drizzle with olive oil. Season with salt and black pepper to taste.
3. Gently toss everything together until well combined. Adjust seasoning if needed.
4. Divide the mixture evenly into four bowls. Serve immediately or refrigerate for up to 1 hour before serving.

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

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