Herb-Lemon Tuna Salad with Crispy Vegetables

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

Herb-Lemon Tuna Salad with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Lemon Tuna Salad with Crispy Vegetables

This vibrant salad combines tender, succulent tuna with crispy, roasted chickpeas and fresh, colorful vegetables, all dressed in a zesty lemon-herb vinaigrette. Each bite offers a delightful crunch and refreshing aroma, perfect for a light yet satisfying meal.

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NUTRITION

347kcal
Protein
36.8g
Fat
7.7g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz drained) Tuna in Water

1/2 cup Chickpeas, drained & rinsed

1/2 cup chopped Red Bell Pepper

1/2 cup diced Cucumber

1 cup Mixed Greens

1/2 cup thinly sliced Zucchini

1 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Spread the drained chickpeas on a small baking sheet, season lightly with salt and pepper, and roast for 15-20 minutes until crispy, shaking the pan halfway through to ensure even crispness.

  • 2

    While the chickpeas are roasting, chop the red bell pepper, cucumber, zucchini, and mix with the mixed greens in a large bowl.

  • 3

    In a separate bowl, flake the tuna and add the roasted chickpeas once they are done.

  • 4

    Drizzle the olive oil and lemon juice over the mixture, then toss in the chopped fresh parsley along with salt and pepper to your taste.

  • 5

    Gently combine all ingredients ensuring the flavors meld together. Serve immediately for the best crispy texture.

Herb-Lemon Tuna Salad with Crispy Vegetables

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

Herb-Lemon Tuna Salad with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Lemon Tuna Salad with Crispy Vegetables

This vibrant salad combines tender, succulent tuna with crispy, roasted chickpeas and fresh, colorful vegetables, all dressed in a zesty lemon-herb vinaigrette. Each bite offers a delightful crunch and refreshing aroma, perfect for a light yet satisfying meal.

NUTRITION

347kcal
Protein
36.8g
Fat
7.7g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz drained) Tuna in Water

1/2 cup Chickpeas, drained & rinsed

1/2 cup chopped Red Bell Pepper

1/2 cup diced Cucumber

1 cup Mixed Greens

1/2 cup thinly sliced Zucchini

1 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

1 tbsp Fresh Parsley, chopped

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Spread the drained chickpeas on a small baking sheet, season lightly with salt and pepper, and roast for 15-20 minutes until crispy, shaking the pan halfway through to ensure even crispness.

  • 2

    While the chickpeas are roasting, chop the red bell pepper, cucumber, zucchini, and mix with the mixed greens in a large bowl.

  • 3

    In a separate bowl, flake the tuna and add the roasted chickpeas once they are done.

  • 4

    Drizzle the olive oil and lemon juice over the mixture, then toss in the chopped fresh parsley along with salt and pepper to your taste.

  • 5

    Gently combine all ingredients ensuring the flavors meld together. Serve immediately for the best crispy texture.