Tuna and Chickpea Salad Bowl with Crunchy Cucumber and Cherry Tomatoes

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

Tuna and Chickpea Salad Bowl with Crunchy Cucumber and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Tuna and Chickpea Salad Bowl with Crunchy Cucumber and Cherry Tomatoes

Flaked tuna and hearty chickpeas tossed with fresh lemon and herbs, served over crisp greens with a burst of juicy cherry tomatoes.

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NUTRITION

444kcal
Protein
60.2g
Fat
8.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 ounces Canned Tuna in Water (drained)

1/2 cup Canned Chickpeas (rinsed)

1 cup chopped Cucumber

1/2 cup Cherry Tomatoes (halved)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 cup fresh Arugula

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PREPARATION

  • 1

    Drain the tuna thoroughly and place it in a medium mixing bowl, flaking it with a fork.

  • 2

    Rinse and drain the chickpeas, then add them to the bowl with the tuna.

  • 3

    Add the chopped cucumber and halved cherry tomatoes to the mixture.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt or black pepper if desired.

  • 5

    Pour the dressing over the tuna and vegetable mixture, tossing gently to combine all flavors.

  • 6

    Place the fresh arugula in a serving bowl as a base.

  • 7

    Top the arugula with the tuna and chickpea salad and serve immediately.

Tuna and Chickpea Salad Bowl with Crunchy Cucumber and Cherry Tomatoes

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

Tuna and Chickpea Salad Bowl with Crunchy Cucumber and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Tuna and Chickpea Salad Bowl with Crunchy Cucumber and Cherry Tomatoes

Flaked tuna and hearty chickpeas tossed with fresh lemon and herbs, served over crisp greens with a burst of juicy cherry tomatoes.

NUTRITION

444kcal
Protein
60.2g
Fat
8.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

7 ounces Canned Tuna in Water (drained)

1/2 cup Canned Chickpeas (rinsed)

1 cup chopped Cucumber

1/2 cup Cherry Tomatoes (halved)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 cup fresh Arugula

PREPARATION

  • 1

    Drain the tuna thoroughly and place it in a medium mixing bowl, flaking it with a fork.

  • 2

    Rinse and drain the chickpeas, then add them to the bowl with the tuna.

  • 3

    Add the chopped cucumber and halved cherry tomatoes to the mixture.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt or black pepper if desired.

  • 5

    Pour the dressing over the tuna and vegetable mixture, tossing gently to combine all flavors.

  • 6

    Place the fresh arugula in a serving bowl as a base.

  • 7

    Top the arugula with the tuna and chickpea salad and serve immediately.