Italian Tuna and Chickpea Power Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · Fish · pescatarian, gluten-free, dairy-free
348 cal
20g protein
40g carbs
12g fat
per serving · estimated
Ingredients
- 2 cans (5 oz each) canned tuna in olive oil
- 1 can (15 oz) cooked chickpeas
- 1/2 cup cherry tomatoes
- 1 medium 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 the canned tuna and chickpeas. Chop cherry tomatoes, cucumber, red onion, and parsley. In a large bowl, combine tuna, chickpeas, cherry tomatoes, cucumber, red onion, and parsley. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for 10-15 minutes before serving.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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