Mediterranean Chickpea & Tuna 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

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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
• 1/4 cup Kalamata olives
• 1/2 cup crumbled Feta cheese
• 2 tbsp chopped Fresh parsley
• 1 tbsp Olive oil
• 1 Lemon
• to taste Salt and pepper

Method (tap to check — screen stays awake)

1. Drain and rinse the chickpeas. Dice the cucumber and red onion. Halve the cherry tomatoes. Chop the parsley.
2. In a large bowl, combine chickpeas, tuna (drained), cherry tomatoes, cucumber, red onion, olives, and parsley.
3. In a small bowl, whisk together olive oil, juice of half the lemon, salt, and pepper to make the dressing.
4. Pour the dressing over the salad mixture and toss gently to combine.
5. Sprinkle crumbled feta cheese on top. Squeeze fresh lemon juice over the bowl before serving.
6. Divide into four bowls and serve immediately or chill for 10-15 minutes for a cooler salad.

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

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