Chickpea Tuna Salad Bowls

Bright Mediterranean pantry vibes meet a no-cook lunch bowl when flaked tuna and chickpeas share the stage. Crisp cucumber, cherry tomatoes, and red onion tumble in with a lemon-oregano olive oil drizzle for a make-ahead meal that stays fresh and satisfying.

Serves 3

Estimate for one serving

• 380 cal
• 28g protein
• 32g carbs
• 16g fat
• 9g fiber

Every recipe here is free to read.

Ingredients

• 2 cans (5 oz each) canned tuna in water
• 1 can (15 oz), drained canned chickpeas
• 1 medium cucumber
• 1.5 cups cherry tomatoes
• 1/4 medium red onion
• 3 tbsp lemon juice
• 1.5 tbsp olive oil
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Drain tuna and chickpeas. Flake tuna into a large bowl.
2. 2Dice cucumber, halve cherry tomatoes, and finely chop red onion; add to bowl with chickpeas.
3. 3Whisk together lemon juice, olive oil, oregano, salt, and pepper.
4. 4Pour dressing over salad ingredients and toss gently to combine.
5. 5Divide into 3 meal-prep containers. Eat cold or at room temperature.