YOUR SOLIN GENERATED RECIPE
Tuna and Chickpea Salad with Lemon Vinaigrette
A refreshing, protein-packed salad that combines savory tuna with hearty chickpeas, accented by crisp cucumber and red onion, all dressed in a zesty lemon vinaigrette. This light yet satisfying dish is perfect for an afternoon pick-me-up that nourishes without weighing you down.
INGREDIENTS
4 ounces Canned Tuna in Water
1/3 cup Chickpeas (drained)
1/4 cup diced Cucumber
2 tablespoons diced Red Onion
2 teaspoons Olive Oil
1 tablespoon Fresh Lemon Juice
Salt and Pepper to taste
PREPARATION
Drain the canned tuna and place it in a medium bowl, flaking it gently with a fork.
Rinse and drain the chickpeas if using canned, then add to the bowl with the tuna.
Add the diced cucumber and red onion for a crisp texture.
In a small container, whisk together the olive oil, fresh lemon juice, salt, and pepper to create the vinaigrette.
Pour the lemon vinaigrette over the tuna and chickpea mixture and gently toss until all ingredients are evenly coated.
Taste and adjust seasoning if necessary. Serve immediately and enjoy your refreshing, protein-packed snack.