Mediterranean Tuna & Chickpea Power Bowl

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

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Ingredients

• 2 cans (5 oz each) canned tuna in olive oil
• 1 can (15 oz) cooked chickpeas
• 1 cup, halved cherry tomatoes
• 1, diced cucumber
• 1 small, thinly sliced red onion
• 1/2 cup, crumbled feta cheese
• 1/4 cup, chopped fresh parsley
• 1, juiced lemon
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

Method

1. Drain the canned tuna and chickpeas. In a large bowl, combine tuna, chickpeas, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad mixture and gently toss to combine.
4. Sprinkle crumbled feta cheese and chopped parsley on top.
5. Divide the mixture into four bowls and serve immediately, or refrigerate for up to 2 hours for flavors to meld.

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

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