Greek Chickpea and Tuna Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Greek · 35 min · Beans · pescatarian, gluten-free

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Ingredients

• 1 can (15 oz) canned chickpeas
• 2 cans (5 oz each) canned tuna in olive oil
• 1/2 cup cherry tomatoes
• 1 large cucumber
• 1 small red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives
• 1 1/2 tbsp extra virgin olive oil
• 1 large lemon
• 1/2 tsp dried oregano
• to taste salt
• to taste black pepper

Method (tap to check — screen stays awake)

1. Drain and rinse the canned chickpeas. In a large bowl, combine chickpeas, cherry tomatoes halved, diced cucumber, finely chopped red onion, crumbled feta, and Kalamata olives.
2. In a small bowl, whisk together olive oil, fresh lemon juice, dried oregano, salt, and black pepper to make the dressing.
3. Pour the dressing over the salad ingredients and gently toss to combine.
4. Open the cans of tuna and drain excess oil. Flake the tuna into the salad, mixing gently to distribute evenly.
5. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
6. Serve immediately in bowls, garnished with additional feta or olives if desired.

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

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