Name: Tuna Spinach Salad with Roasted Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Canned Light Tuna; 0.5 cup Canned Chickpeas; 3 cups Baby Spinach; 1 Large Hard-boiled Egg; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Tuna Spinach Salad with Roasted Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Tuna Spinach Salad with Roasted Chickpeas

Tossed baby spinach with protein-rich tuna and crunchy roasted chickpeas, finished with a zesty lemon-dijon vinaigrette and a creamy hard-boiled egg.

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NUTRITION

Protein

50.2g

Fat

13.9g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Canned Light Tuna

0.5 cup Canned Chickpeas

3 cups Baby Spinach

1 Large Hard-boiled Egg

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Preheat oven to 400°F (200°C) for the chickpeas.
2
Pat chickpeas dry with a paper towel, toss with half the olive oil and a pinch of salt and pepper, then roast for 20 minutes until crunchy.
3
Whisk the remaining olive oil, lemon juice, and Dijon mustard in a small bowl to create the dressing.
4
Place baby spinach in a large bowl and toss with half of the prepared dressing.
5
Top the spinach with the drained tuna, halved cherry tomatoes, sliced cucumber, and the warm roasted chickpeas.
6
Add the halved hard-boiled egg on top and drizzle with the remaining dressing before serving.