YOUR SOLIN GENERATED RECIPE
Lemon Herb Tuna Salad with Crisp Vegetables
Enjoy a refreshing and vibrant salad featuring tender tuna, hearty chickpeas, and a medley of crisp vegetables tossed in a tangy lemon herb Greek yogurt dressing. This colorful dish burst with flavor from the freshness of cucumber, celery, red bell pepper, and red onion, all harmonized with zesty lemon and aromatic parsley.
INGREDIENTS
1 can (4 oz drained) Tuna in Water
1/2 cup cooked Chickpeas
1/4 cup Plain Non-Fat Greek Yogurt
1/2 tbsp Extra Virgin Olive Oil
1/2 cup diced Cucumber
1 Celery stalk
1/2 medium Red Bell Pepper
1/8 medium Red Onion
2 tbsp chopped Fresh Parsley
1.5 tbsp Fresh Lemon Juice
PREPARATION
Drain the tuna and transfer it to a mixing bowl.
Rinse and drain the chickpeas if using canned, or measure out cooked chickpeas.
Dice the cucumber, celery, red bell pepper, and red onion into small, uniform pieces.
In the mixing bowl with tuna, add the chickpeas and chopped vegetables.
In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, and fresh lemon juice until smooth.
Pour the dressing over the tuna and vegetables, then add the chopped parsley.
Season with salt and pepper to taste and gently toss until everything is evenly coated.
Serve chilled or at room temperature.