Tuna Chickpea Protein Bowl

Protein-rich tuna and chickpea bowl with fresh veggies and tangy lemon dressing, ideal for quick nutritious meals.

# What You'll Need:

01 - 1 (15 oz) can chickpeas, drained and rinsed

02 - 2 (5 oz each) cans tuna in water, drained

03 - 1 cup cherry tomatoes, halved

04 - 1 small cucumber, diced

05 - 1/4 red onion, finely chopped

06 - 1/4 cup fresh parsley, chopped

07 - 1/4 cup pitted kalamata olives, sliced (optional)

08 - 3 tablespoons extra virgin olive oil

09 - 2 tablespoons fresh lemon juice

10 - 1 teaspoon Dijon mustard

11 - 1 garlic clove, minced

12 - 1/2 teaspoon salt

13 - 1/4 teaspoon black pepper

14 - 1/4 cup crumbled feta cheese

15 - Pinch of red pepper flakes

01 - In a large salad bowl, mix chickpeas, tuna, cherry tomatoes, cucumber, red onion, parsley, and olives.

02 - In a small bowl, whisk olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until emulsified.

03 - Pour the dressing over the salad mixture and toss gently to ensure even coating of all components.

04 - Top with crumbled feta cheese and red pepper flakes if desired.

05 - Serve immediately or cover and refrigerate up to 2 days to enhance flavors.

01 -

It comes together in fifteen minutes flat, which means lazy lunches are actually possible.
The protein keeps you satisfied for hours, so you're not hunting for snacks by 3 PM.
Everything tastes better the next day, making it ideal for those mornings when you can't be bothered to cook.

02 -

Drain and rinse your canned chickpeas thoroughly, or you'll end up with a gluey texture instead of that satisfying bite.
The dressing needs to be whisked until it's creamy and emulsified, not just oil and vinegar sitting on top of each other looking sad.

03 -

If you're meal prepping, keep the dressing separate until you're ready to eat so the salad doesn't get soggy.
Use a jar with a tight-fitting lid and shake it gently before eating to redistribute the dressing evenly.