Name: Tuna Spinach Salad with Chickpeas and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz Canned Tuna; 2 tbsp Chickpeas; 2 cups Baby Spinach; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 0.5 cup Cucumber; 0.5 cup Cherry Tomatoes; 1 tsp Dijon Mustard

Tuna Spinach Salad with Chickpeas and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Tuna Spinach Salad with Chickpeas and Lemon Vinaigrette

Tossed baby spinach with flaked tuna and chickpeas in a zesty lemon-dijon vinaigrette, finished with a crisp and refreshing crunch.

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NUTRITION

Protein

14.1g

Fat

15.2g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Canned Tuna

2 tbsp Chickpeas

2 cups Baby Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

0.5 cup Cucumber

0.5 cup Cherry Tomatoes

1 tsp Dijon Mustard

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PREPARATION

1
Whisk the extra virgin olive oil, fresh lemon juice, and Dijon mustard in a small bowl until emulsified.
2
Drain the canned tuna and chickpeas well to ensure the salad stays crisp.
3
Place the baby spinach in a large bowl and top with the tuna, chickpeas, sliced cucumber, and halved cherry tomatoes.
4
Pour the lemon vinaigrette over the ingredients and toss gently to combine.
5
Season with a touch of cracked black pepper and serve immediately.