Lunch · Easy

Tuna Chickpea Crunch Salad

Name: Tuna Chickpea Crunch Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 440 g Tuna Canned Water; 300 g Chickpeas Cooked; 180 g Cucumber; 160 g Tomato; 100 g Greek Yogurt 0%; 20 ml Lemon Juice; 10 ml Olive Oil

A no-cook salad of drained tuna and ready-to-eat chickpeas with crisp cucumber and tomato. Greek yogurt, lemon and olive oil make the measured dressing.

Protein: 38g
Energy: 301 kcal
Carbs: 25g
Fat: 5g
Time: 15 min
Serves: 4

Halal

What you need

Ingredients

Measured for 4 servings.

440 gTuna Canned Water
300 gChickpeas Cooked
180 gCucumber
160 gTomato
100 gGreek Yogurt 0%
20 mlLemon Juice
10 mlOlive Oil

Make it

Method

Drain the canned tuna well. If using canned cooked chickpeas, drain and rinse them too. Wash and dice the cucumber and tomato into similar-size pieces; keep the yogurt chilled.
Whisk the 100 g 0% Greek yogurt with 20 ml lemon juice and 10 ml olive oil in a small bowl. Gently fold the 440 g ready-to-eat tuna, 300 g cooked chickpeas, 180 g cucumber and 160 g tomato together in a large bowl; do not heat the tuna.
Add the yogurt dressing just before serving so the vegetables stay crisp. Divide into four portions. For meal prep, keep the dressing separate and refrigerate the salad promptly at 4°C or colder; do not leave it at room temperature for more than two hours.

Per serving