Name: Crispy Chickpea and Tuna Salad Bowl with Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Canned Tuna in Water (drained); 0.5 cup Canned Chickpeas (rinsed and dried); 1 tbsp Tahini; 1 tsp Extra Virgin Olive Oil; 2 cups Mixed Salad Greens; 0.5 cup Sliced Cucumber; 0.5 cup Cherry Tomatoes; 1 tbsp Fresh Lemon Juice

Nutrition

Per serving

405 calories

Protein: 35g; 33% of calories
Carbs: 34g; 32% of calories
Fat: 16g; 34% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Pat the chickpeas thoroughly dry with a paper towel to ensure they become extra crispy when cooking.
Heat the olive oil in a non-stick skillet over medium heat and sauté the chickpeas for 8-10 minutes until they are golden brown and crisp.
While the chickpeas are cooking, prepare the dressing by whisking together the tahini and lemon juice in a small bowl, adding a splash of warm water as needed to reach a drizzling consistency.
Drain the canned tuna and flake it into bite-sized pieces using a fork.
Place the mixed greens in a large bowl and top with the sliced cucumber and cherry tomatoes.
Add the flaked tuna and the warm, crispy chickpeas to the bowl.
Drizzle the lemon tahini dressing over the salad and toss gently before serving.

Nutrition

Ingredients

Instructions

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