Name: Crunchy Tuna Salad with Mixed Greens and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Canned Tuna (drained); 1 Hard-Boiled Egg (diced); 1/4 cup Nonfat Greek Yogurt; 1/4 cup Chickpeas (rinsed); 2 cups Mixed Greens; 1/2 cup Celery (diced); 2 tbsp Red Onion (diced); 1 tsp Dijon Mustard; 1 tbsp Lemon Juice; 2 tsp Extra Virgin Olive Oil

Crunchy Tuna Salad with Mixed Greens and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Crunchy Tuna Salad with Mixed Greens and Chickpeas

Chilled tuna and hard-boiled eggs tossed with chickpeas and Greek yogurt, served over fresh mixed greens for a satisfyingly crisp bite.

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NUTRITION

Protein

43.9g

Fat

17.1g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna (drained)

1 Hard-Boiled Egg (diced)

1/4 cup Nonfat Greek Yogurt

1/4 cup Chickpeas (rinsed)

2 cups Mixed Greens

1/2 cup Celery (diced)

2 tbsp Red Onion (diced)

1 tsp Dijon Mustard

1 tbsp Lemon Juice

2 tsp Extra Virgin Olive Oil

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PREPARATION

1
Drain the canned tuna thoroughly and place it in a medium-sized mixing bowl.
2
Peel and dice the hard-boiled egg, then add it to the bowl with the tuna, chickpeas, celery, and red onion.
3
In a separate small jar or bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and olive oil until the dressing is smooth and creamy.
4
Pour the dressing over the tuna mixture and fold gently with a spatula until all ingredients are evenly coated.
5
Arrange the mixed greens on a large plate or in a salad bowl.
6
Top the greens with the tuna salad mixture and finish with a pinch of sea salt and freshly cracked black pepper.