Name: Tuna and Chickpea Salad with Crunchy Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.7 ounces Canned Tuna in Water; 0.5 cup Canned Chickpeas; 1 large Hard-boiled Egg; 2 tablespoons Non-fat Greek Yogurt; 1 tablespoon Extra Virgin Olive Oil; 0.5 cup Diced Red Bell Pepper; 0.25 cup Diced Celery; 2 tablespoons Diced Red Onion; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Dijon Mustard

Tuna and Chickpea Salad with Crunchy Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tuna and Chickpea Salad with Crunchy Vegetables

Flaked tuna and hearty chickpeas tossed in a creamy lemon-yogurt dressing, topped with a hard-boiled egg and crisp diced vegetables.

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NUTRITION

Protein

43.7g

Fat

21.8g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces Canned Tuna in Water

0.5 cup Canned Chickpeas

1 large Hard-boiled Egg

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

0.5 cup Diced Red Bell Pepper

0.25 cup Diced Celery

2 tablespoons Diced Red Onion

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Boil the egg for 9 minutes, then peel and slice.
2
Drain and rinse the chickpeas and the canned tuna.
3
Finely dice the red bell pepper, celery, and red onion.
4
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, and Dijon mustard until smooth.
5
Combine the tuna, chickpeas, and vegetables in a large mixing bowl.
6
Fold the dressing into the tuna mixture until everything is evenly coated.
7
Top the salad with the sliced hard-boiled egg and season with a pinch of salt and pepper before serving.