Mediterranean Chickpea & Tuna Grain 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
418 cal
28g protein
45g carbs
14g fat
per serving · estimated
Ingredients
- 3/4 cup cooked quinoa
- 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
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 lemon
- 1 1/2 tbsp olive oil
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Cook the quinoa according to package instructions and let it cool slightly.
- Drain and rinse chickpeas; drain tuna. Chop cherry tomatoes, cucumber, red onion, and parsley.
- In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the grain mixture and toss gently to combine.
- Top the bowl with flaked tuna and crumbled feta cheese.
- Serve immediately or chilled for a refreshing, hearty lunch.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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