Tuna and Chickpea Salad with Quinoa

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

Tuna and Chickpea Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Tuna and Chickpea Salad with Quinoa

A vibrant tuna and chickpea salad combined with fluffy quinoa creates a refreshing yet satisfying afternoon snack, bursting with Mediterranean flavors. The dish is drizzled with lemon-infused olive oil and accented with crunchy red bell pepper for a delightful texture and bright finish.

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NUTRITION

575kcal
Protein
51.6g
Fat
19.6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Tuna in Water (170g)

1/2 cup Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

1 tbsp Extra Virgin Olive Oil (14g)

1/4 cup Red Bell Pepper (38g)

1 tbsp Fresh Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Drain the canned tuna and chickpeas, and gently flake the tuna with a fork.

  • 2

    In a mixing bowl, combine the tuna, chickpeas, and cooked quinoa.

  • 3

    Dice the red bell pepper into small pieces and add to the bowl.

  • 4

    Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the mixture.

  • 5

    Season with salt and pepper, then toss gently to combine all ingredients evenly.

  • 6

    Serve immediately or chill in the refrigerator for 20 minutes to let the flavors meld.

Tuna and Chickpea Salad with Quinoa

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

Tuna and Chickpea Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Tuna and Chickpea Salad with Quinoa

A vibrant tuna and chickpea salad combined with fluffy quinoa creates a refreshing yet satisfying afternoon snack, bursting with Mediterranean flavors. The dish is drizzled with lemon-infused olive oil and accented with crunchy red bell pepper for a delightful texture and bright finish.

NUTRITION

575kcal
Protein
51.6g
Fat
19.6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Tuna in Water (170g)

1/2 cup Chickpeas (82g)

1/2 cup Cooked Quinoa (93g)

1 tbsp Extra Virgin Olive Oil (14g)

1/4 cup Red Bell Pepper (38g)

1 tbsp Fresh Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Drain the canned tuna and chickpeas, and gently flake the tuna with a fork.

  • 2

    In a mixing bowl, combine the tuna, chickpeas, and cooked quinoa.

  • 3

    Dice the red bell pepper into small pieces and add to the bowl.

  • 4

    Drizzle the extra virgin olive oil and freshly squeezed lemon juice over the mixture.

  • 5

    Season with salt and pepper, then toss gently to combine all ingredients evenly.

  • 6

    Serve immediately or chill in the refrigerator for 20 minutes to let the flavors meld.