YOUR SOLIN GENERATED RECIPE
Tossed wild-caught tuna with crisp cucumbers and chickpeas in a bright lemon-herb vinaigrette for a refreshing and protein-packed crunch.
INGREDIENTS
6 oz canned tuna
0.5 cup cooked chickpeas
1 cup diced cucumber
0.5 cup halved cherry tomatoes
2 tbsp minced red onion
10 whole kalamata olives
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Drain the canned tuna thoroughly and place it in a large mixing bowl.
Use a fork to flake the tuna into bite-sized pieces.
Add the cooked chickpeas, diced cucumber, halved cherry tomatoes, minced red onion, and kalamata olives to the bowl.
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper to create the dressing.
Pour the dressing over the tuna and vegetable mixture, then add the fresh parsley.
Gently toss all ingredients until evenly coated and serve immediately or chill for 30 minutes to let flavors meld.