Tuna Salad Bowl with Mixed Greens and Chickpeas

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

Tuna Salad Bowl with Mixed Greens and Chickpeas

YOUR SOLIN GENERATED RECIPE

Tuna Salad Bowl with Mixed Greens and Chickpeas

Whisked tuna salad with Greek yogurt and celery served over fresh mixed greens and chickpeas, finished with buttery avocado slices.

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NUTRITION

355kcal
Protein
38.9g
Fat
12.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna (drained)

1/3 cup Chickpeas (rinsed)

2 cups Mixed Greens

2 tbsp Plain Non-fat Greek Yogurt

1/4 medium Avocado

1 tsp Olive Oil

1 stalk Celery (diced)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Drain the tuna thoroughly and place it in a small mixing bowl

  • 2

    Combine the tuna with Greek yogurt, diced celery, and half of the lemon juice, stirring until the mixture is creamy

  • 3

    In a separate large salad bowl, toss the mixed greens and chickpeas with olive oil and the remaining lemon juice

  • 4

    Place the tuna mixture in the center of the greens and chickpeas

  • 5

    Slice the avocado and arrange it on top of the bowl

  • 6

    Finish with a pinch of sea salt and freshly cracked black pepper to taste

Tuna Salad Bowl with Mixed Greens and Chickpeas

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

Tuna Salad Bowl with Mixed Greens and Chickpeas

YOUR SOLIN GENERATED RECIPE

Tuna Salad Bowl with Mixed Greens and Chickpeas

Whisked tuna salad with Greek yogurt and celery served over fresh mixed greens and chickpeas, finished with buttery avocado slices.

NUTRITION

355kcal
Protein
38.9g
Fat
12.6g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Canned Tuna (drained)

1/3 cup Chickpeas (rinsed)

2 cups Mixed Greens

2 tbsp Plain Non-fat Greek Yogurt

1/4 medium Avocado

1 tsp Olive Oil

1 stalk Celery (diced)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Drain the tuna thoroughly and place it in a small mixing bowl

  • 2

    Combine the tuna with Greek yogurt, diced celery, and half of the lemon juice, stirring until the mixture is creamy

  • 3

    In a separate large salad bowl, toss the mixed greens and chickpeas with olive oil and the remaining lemon juice

  • 4

    Place the tuna mixture in the center of the greens and chickpeas

  • 5

    Slice the avocado and arrange it on top of the bowl

  • 6

    Finish with a pinch of sea salt and freshly cracked black pepper to taste