Grilled Tuna Steak Salad with Roasted Chickpeas

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

Grilled Tuna Steak Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak Salad with Roasted Chickpeas

Savor the flavors of a perfectly grilled tuna steak served atop a bed of crisp mixed greens, fresh cherry tomatoes, cucumbers, and creamy avocado, with a tangy lemon-olive oil dressing. Roasted chickpeas add a satisfying crunch, making this a well-balanced, vibrant salad.

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NUTRITION

539kcal
Protein
44.6g
Fat
23.3g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1/2 cup Roasted Chickpeas

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/2 Avocado

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F for roasting the chickpeas.

  • 2

    Pat the tuna steak dry and season lightly with salt and pepper. Grill the tuna for about 2-3 minutes per side, depending on thickness, until it reaches your preferred level of doneness. Let it rest for a few minutes before slicing.

  • 3

    For the roasted chickpeas, drain and rinse canned chickpeas if using, then pat dry. Toss them with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 4

    In a large bowl, combine the mixed salad greens, cherry tomatoes, and cucumber slices. Add the sliced avocado.

  • 5

    Prepare the dressing by whisking together olive oil and lemon juice. Drizzle the dressing over the salad.

  • 6

    Top the salad with the grilled tuna slices and roasted chickpeas. Serve immediately and enjoy this vibrant, protein-rich meal.

Grilled Tuna Steak Salad with Roasted Chickpeas

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

Grilled Tuna Steak Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Tuna Steak Salad with Roasted Chickpeas

Savor the flavors of a perfectly grilled tuna steak served atop a bed of crisp mixed greens, fresh cherry tomatoes, cucumbers, and creamy avocado, with a tangy lemon-olive oil dressing. Roasted chickpeas add a satisfying crunch, making this a well-balanced, vibrant salad.

NUTRITION

539kcal
Protein
44.6g
Fat
23.3g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Tuna Steak

1/2 cup Roasted Chickpeas

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/2 Avocado

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F for roasting the chickpeas.

  • 2

    Pat the tuna steak dry and season lightly with salt and pepper. Grill the tuna for about 2-3 minutes per side, depending on thickness, until it reaches your preferred level of doneness. Let it rest for a few minutes before slicing.

  • 3

    For the roasted chickpeas, drain and rinse canned chickpeas if using, then pat dry. Toss them with a pinch of salt, pepper, and a tiny drizzle of olive oil. Spread on a baking sheet and roast in the oven for 20-25 minutes until crispy.

  • 4

    In a large bowl, combine the mixed salad greens, cherry tomatoes, and cucumber slices. Add the sliced avocado.

  • 5

    Prepare the dressing by whisking together olive oil and lemon juice. Drizzle the dressing over the salad.

  • 6

    Top the salad with the grilled tuna slices and roasted chickpeas. Serve immediately and enjoy this vibrant, protein-rich meal.