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–+ servings
Linda S. Smith

Tuna Chickpea Protein Bowl

This Tuna Chickpea Protein Bowl balances briny tuna, creamy chickpeas, crunchy cucumber, and bright lemon dressing for a fresh meal ideal for busy nights.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 15 oz can chickpeas, drained and rinsed
  • 2 5 oz cans tuna in water, drained
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup pitted kalamata olives, sliced (optional) Optional for added flavor
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled feta cheese
  • Pinch red pepper flakes For added heat

Method
 

Preparation
  1. Drain and rinse the chickpeas and tuna well.
  2. Prepare the vegetables by dicing the cucumber and halving the cherry tomatoes.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
Mixing
  1. In a large mixing bowl, combine the drained chickpeas and flaked tuna.
  2. Add the halved cherry tomatoes, diced cucumber, chopped red onion, parsley, and Kalamata olives (if using).
  3. Pour the dressing over the salad and gently fold everything together until evenly coated.
  4. Top with crumbled feta cheese and a pinch of red pepper flakes.
Serving
  1. Serve immediately or cover and refrigerate for up to 2 days.
  2. Chilling will help the flavors meld.

Nutrition

Serving: 1.5gCalories: 450kcalCarbohydrates: 28gProtein: 35gFat: 22g

Notes

Store salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate for best texture. Reheating is unnecessary; serve over warm grains if desired.

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