Lemon-Herb Tuna Salad Bowl with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Tuna Salad Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Tuna Salad Bowl with Crunchy Vegetables

Enjoy a vibrant bowl of protein-packed tuna and chickpeas tossed with crunchy vegetables and drizzled with a refreshing lemon-herb Greek yogurt dressing. This delightful salad offers a perfect balance of tangy, savory flavors and satisfying textures, ideal for a nutritious meal any time of the day.

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NUTRITION

354kcal
Protein
39.5g
Fat
7.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna (drained)

1/2 cup Chickpeas (drained)

1 stalk Celery, chopped

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

2 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Drain the canned tuna and chickpeas, and add them to a large bowl.

  • 2

    Chop the celery, slice the cucumber, and halve the cherry tomatoes; add them to the bowl.

  • 3

    In a small bowl, whisk together the Greek yogurt, lemon juice, chopped parsley, and olive oil. Season with salt and pepper to taste.

  • 4

    Pour the dressing over the tuna and vegetable mixture and toss gently until well combined.

  • 5

    Adjust seasonings if needed, and serve the salad bowl chilled or at room temperature for a refreshing meal.

Lemon-Herb Tuna Salad Bowl with Crunchy Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Tuna Salad Bowl with Crunchy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Tuna Salad Bowl with Crunchy Vegetables

Enjoy a vibrant bowl of protein-packed tuna and chickpeas tossed with crunchy vegetables and drizzled with a refreshing lemon-herb Greek yogurt dressing. This delightful salad offers a perfect balance of tangy, savory flavors and satisfying textures, ideal for a nutritious meal any time of the day.

NUTRITION

354kcal
Protein
39.5g
Fat
7.4g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna (drained)

1/2 cup Chickpeas (drained)

1 stalk Celery, chopped

1/2 cup Cucumber, sliced

1/2 cup Cherry Tomatoes, halved

2 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Drain the canned tuna and chickpeas, and add them to a large bowl.

  • 2

    Chop the celery, slice the cucumber, and halve the cherry tomatoes; add them to the bowl.

  • 3

    In a small bowl, whisk together the Greek yogurt, lemon juice, chopped parsley, and olive oil. Season with salt and pepper to taste.

  • 4

    Pour the dressing over the tuna and vegetable mixture and toss gently until well combined.

  • 5

    Adjust seasonings if needed, and serve the salad bowl chilled or at room temperature for a refreshing meal.