Mediterranean Tuna & 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
335 cal
20g protein
30g carbs
15g fat
per serving · estimated
Ingredients
- 2 cans (5 oz each) canned tuna in olive oil
- 1 can (15 oz) cooked chickpeas
- 1/2 cup, halved cherry tomatoes
- 1, diced cucumber
- 1 small, thinly sliced red onion
- 1/4 cup, crumbled feta cheese
- 1/4 cup, chopped fresh parsley
- 1, juiced 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. In a large bowl, combine tuna, chickpeas, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad mixture and gently toss to combine.
- Sprinkle crumbled feta cheese and chopped parsley on top.
- Divide the mixture into four bowls and serve immediately, or refrigerate for up to 2 hours for flavors to meld.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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