Italian Chickpea & 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, dairy-free
368 cal
25g protein
40g carbs
12g 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 cucumber
- 1 small red onion
- 1/4 cup fresh parsley
- 1 lemon
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the chickpeas. Dice the cucumber, cherry tomatoes, and red onion. Flake the tuna into a bowl. In a large bowl, combine chickpeas, tuna, cherry tomatoes, cucumber, and red onion.
- Chop the parsley and add it to the bowl. Squeeze lemon juice over the mixture. Drizzle with olive oil. Season with salt and black pepper to taste.
- Gently toss everything together until well combined. Adjust seasoning if needed.
- Divide the mixture evenly into four bowls. Serve immediately or refrigerate for up to 1 hour before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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