YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea Salad Bowl
Crisp cucumbers and juicy tomatoes tossed with protein-rich tuna and chickpeas in a zesty lemon-yogurt dressing for a refreshing, no-cook lunch.
INGREDIENTS
5 oz canned tuna
0.5 cup canned chickpeas
1 oz feta cheese
0.25 cup Greek yogurt
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Drain and rinse the canned chickpeas and the canned tuna thoroughly.
In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, dried oregano, sea salt, and black pepper to create a creamy dressing.
In a large mixing bowl, combine the tuna, chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion.
Pour the yogurt dressing over the tuna and vegetable mixture, tossing gently until every ingredient is evenly coated.
Transfer the salad to a serving bowl and top with the crumbled feta cheese.