Italian Chickpea and Tuna Power Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · Beans · pescatarian, gluten-free
363 cal
27g protein
30g carbs
15g fat
per serving · estimated
Ingredients
- 1 can (15 oz) canned chickpeas
- 2 cans (5 oz each) canned tuna in olive oil
- 1/2 cup cherry tomatoes
- 1/4 cup fresh basil
- 1 small red onion
- 1 tbsp olive oil
- 1 lemon
- to taste salt
- to taste black pepper
- 1/4 cup feta cheese (optional)
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. In a large bowl, combine chickpeas, drained tuna, halved cherry tomatoes, chopped red onion, and torn basil leaves.
- In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the chickpea and tuna mixture and toss gently to combine.
- Divide the mixture into 4 bowls. Top with crumbled feta cheese if desired. Serve immediately or chilled.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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