Creamy Lemony Tuna and Chickpea Salad

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

Creamy Lemony Tuna and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Creamy Lemony Tuna and Chickpea Salad

Enjoy a light yet satisfying salad combining tender tuna, hearty chickpeas, and a refreshing lemony dressing enhanced with Greek yogurt and a touch of olive oil. Perfect for a balanced meal at lunch or dinner with a creamy texture and zesty finish.

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NUTRITION

348kcal
Protein
40.3g
Fat
7.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna in Water

1/2 cup Chickpeas

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Lemon Juice

1/4 piece Red Onion

2 tbsp Fresh Parsley

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Drain the canned tuna and chickpeas, and rinse the chickpeas under cold water.

  • 2

    In a medium bowl, combine the tuna, chickpeas, finely chopped red onion, and fresh parsley.

  • 3

    In a small bowl, whisk together the Greek yogurt, olive oil, and lemon juice until smooth.

  • 4

    Pour the dressing over the tuna and chickpea mixture, and gently toss to coat evenly.

  • 5

    Season with salt and black pepper to taste.

  • 6

    Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Creamy Lemony Tuna and Chickpea Salad

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

Creamy Lemony Tuna and Chickpea Salad

YOUR SOLIN GENERATED RECIPE

Creamy Lemony Tuna and Chickpea Salad

Enjoy a light yet satisfying salad combining tender tuna, hearty chickpeas, and a refreshing lemony dressing enhanced with Greek yogurt and a touch of olive oil. Perfect for a balanced meal at lunch or dinner with a creamy texture and zesty finish.

NUTRITION

348kcal
Protein
40.3g
Fat
7.8g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna in Water

1/2 cup Chickpeas

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Lemon Juice

1/4 piece Red Onion

2 tbsp Fresh Parsley

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Drain the canned tuna and chickpeas, and rinse the chickpeas under cold water.

  • 2

    In a medium bowl, combine the tuna, chickpeas, finely chopped red onion, and fresh parsley.

  • 3

    In a small bowl, whisk together the Greek yogurt, olive oil, and lemon juice until smooth.

  • 4

    Pour the dressing over the tuna and chickpea mixture, and gently toss to coat evenly.

  • 5

    Season with salt and black pepper to taste.

  • 6

    Serve immediately or refrigerate for 30 minutes to let the flavors meld.