Crispy Chickpea and Tuna Salad Bowl

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

Crispy Chickpea and Tuna Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Tuna Salad Bowl

Enjoy a vibrant salad bowl combining crispy roasted chickpeas and delicate tuna with fresh, crunchy veggies. This colorful bowl is accented with citrus and a hint of olive oil, creating a balanced, light meal that celebrates the flavors of the sea and garden.

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NUTRITION

288kcal
Protein
17.4g
Fat
6.6g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.75 ounce tuna in water

0.75 cup cherry tomatoes

0.5 cup cucumber slices

0.125 cup diced red onion

0.5 teaspoon olive oil

1 tablespoon lemon juice

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Spread the cooked chickpeas on a baking sheet, season lightly with salt and pepper, and roast for about 15 minutes until they become crispy.

  • 3

    While the chickpeas are roasting, drain a 0.75-ounce portion of tuna and flake it gently in a bowl.

  • 4

    In a large salad bowl, combine the roasted chickpeas, tuna, halved cherry tomatoes, cucumber slices, and diced red onion.

  • 5

    Drizzle with olive oil and lemon juice, then toss gently to combine.

  • 6

    Adjust seasoning with salt and pepper to taste and serve immediately.

Crispy Chickpea and Tuna Salad Bowl

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

Crispy Chickpea and Tuna Salad Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Tuna Salad Bowl

Enjoy a vibrant salad bowl combining crispy roasted chickpeas and delicate tuna with fresh, crunchy veggies. This colorful bowl is accented with citrus and a hint of olive oil, creating a balanced, light meal that celebrates the flavors of the sea and garden.

NUTRITION

288kcal
Protein
17.4g
Fat
6.6g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup cooked chickpeas

0.75 ounce tuna in water

0.75 cup cherry tomatoes

0.5 cup cucumber slices

0.125 cup diced red onion

0.5 teaspoon olive oil

1 tablespoon lemon juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Spread the cooked chickpeas on a baking sheet, season lightly with salt and pepper, and roast for about 15 minutes until they become crispy.

  • 3

    While the chickpeas are roasting, drain a 0.75-ounce portion of tuna and flake it gently in a bowl.

  • 4

    In a large salad bowl, combine the roasted chickpeas, tuna, halved cherry tomatoes, cucumber slices, and diced red onion.

  • 5

    Drizzle with olive oil and lemon juice, then toss gently to combine.

  • 6

    Adjust seasoning with salt and pepper to taste and serve immediately.