YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Salad with Chickpeas
Flaky tuna and hearty chickpeas tossed in a zesty lemon-yogurt dressing with crisp cucumbers and fragrant Mediterranean herbs.
INGREDIENTS
6 oz Canned tuna in water
0.5 cup Chickpeas
0.25 cup Plain Greek yogurt
0.5 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 cup Cucumber
0.25 cup Red bell pepper
2 tbsp Red onion
1 tbsp Fresh parsley
1 tbsp Kalamata olives
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Drain the canned tuna and chickpeas thoroughly to ensure the salad remains crisp and not watery.
In a medium mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, lemon juice, sea salt, black pepper, and dried oregano until smooth.
Finely dice the cucumber, red bell pepper, and red onion, then slice the kalamata olives into small rounds.
Add the tuna to the dressing bowl and flake it with a fork before folding in the chickpeas, diced vegetables, and olives.
Stir in the freshly chopped parsley and serve immediately or chill for 30 minutes to allow the vibrant flavors to meld.