Mediterranean Chickpea & Tuna Grain Bowl

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

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Ingredients

• 1 1/2 cups cooked quinoa
• 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
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 lemon
• 3 tablespoons olive oil
• to taste salt
• to taste black pepper

Method

1. Cook the quinoa according to package instructions and let it cool slightly.
2. Drain and rinse chickpeas; drain tuna. Chop cherry tomatoes, cucumber, red onion, and parsley.
3. In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
4. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
5. Pour the dressing over the grain mixture and toss gently to combine.
6. Top the bowl with flaked tuna and crumbled feta cheese.
7. Serve immediately or chilled for a refreshing, hearty lunch.

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

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