Name: Crispy Chickpea and Tuna Salad with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Canned Tuna in Water, drained; 0.4 cup Canned Chickpeas, rinsed and dried; 1/4 medium Avocado, diced; 1.5 tsp Extra Virgin Olive Oil; 2 cups Arugula; 1/2 cup Cucumber, chopped; 1 tsp Sunflower Seeds, toasted

Crispy Chickpea and Tuna Salad with Avocado

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

YOUR SOLIN GENERATED RECIPE

Crispy Chickpea and Tuna Salad with Avocado

Pan-crisped chickpeas and flaky tuna tossed with creamy avocado and fresh arugula in a bright lemon vinaigrette, finished with a crunch of toasted sunflower seeds.

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NUTRITION

Protein

34.1g

Fat

18.1g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Canned Tuna in Water, drained

0.4 cup Canned Chickpeas, rinsed and dried

1/4 medium Avocado, diced

1.5 tsp Extra Virgin Olive Oil

2 cups Arugula

1/2 cup Cucumber, chopped

1 tsp Sunflower Seeds, toasted

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PREPARATION

1
Pat the chickpeas thoroughly dry with a paper towel to ensure they get crispy.
2
Heat half of the olive oil in a small non-stick skillet over medium heat.
3
Add the chickpeas and a pinch of salt, sautéing for 8-10 minutes until golden and crisp.
4
In a large mixing bowl, whisk together the remaining olive oil, a squeeze of fresh lemon juice, salt, and pepper.
5
Add the arugula, cucumber, and drained tuna to the bowl, tossing gently to combine with the dressing.
6
Fold in the diced avocado carefully to keep the pieces intact.
7
Transfer the salad to a plate and top with the warm crispy chickpeas and toasted sunflower seeds.