Tuna and Chickpea Salad with Lemon Vinaigrette

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

Tuna and Chickpea Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Tuna and Chickpea Salad with Lemon Vinaigrette

Flaked tuna and buttery chickpeas tossed with crisp cucumbers and arugula in a zesty lemon-olive oil dressing for a bright, refreshing finish.

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NUTRITION

178kcal
Protein
14.8g
Fat
8.1g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Canned Tuna in Water (drained)

1/4 cup Canned Chickpeas (rinsed)

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 cup Fresh Arugula

1/4 cup Diced Cucumber

1 tablespoon Minced Red Onion

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PREPARATION

  • 1

    Drain the canned tuna and chickpeas thoroughly to ensure the salad stays crisp.

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of salt and cracked black pepper.

  • 3

    Place the arugula in a medium salad bowl as a base.

  • 4

    Layer the diced cucumber, minced red onion, chickpeas, and flaked tuna over the greens.

  • 5

    Drizzle the lemon vinaigrette over the top and toss gently to combine all the flavors.

Tuna and Chickpea Salad with Lemon Vinaigrette

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

Tuna and Chickpea Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Tuna and Chickpea Salad with Lemon Vinaigrette

Flaked tuna and buttery chickpeas tossed with crisp cucumbers and arugula in a zesty lemon-olive oil dressing for a bright, refreshing finish.

NUTRITION

178kcal
Protein
14.8g
Fat
8.1g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Canned Tuna in Water (drained)

1/4 cup Canned Chickpeas (rinsed)

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 cup Fresh Arugula

1/4 cup Diced Cucumber

1 tablespoon Minced Red Onion

PREPARATION

  • 1

    Drain the canned tuna and chickpeas thoroughly to ensure the salad stays crisp.

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice with a pinch of salt and cracked black pepper.

  • 3

    Place the arugula in a medium salad bowl as a base.

  • 4

    Layer the diced cucumber, minced red onion, chickpeas, and flaked tuna over the greens.

  • 5

    Drizzle the lemon vinaigrette over the top and toss gently to combine all the flavors.