Italian Tuna and Chickpea Power Bowl

Italian · 35 min · Fish · pescatarian, gluten-free, dairy-free

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Ingredients

• 2 cans (5 oz each) canned tuna in olive oil
• 1 can (15 oz) cooked chickpeas
• 1 cup cherry tomatoes
• 1 medium 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 the canned tuna and chickpeas. Chop cherry tomatoes, cucumber, red onion, and parsley. In a large bowl, combine tuna, chickpeas, cherry tomatoes, cucumber, red onion, and parsley. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 10-15 minutes before serving.

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

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