Recipes · Lunch
Tuna and chickpea salad
No cooking needed: canned tuna and chickpeas make this salad filling, with fresh vegetables and a lemon dressing.
- kcal · per serving
- 413
- Protein (g)
- 36
- Servings
- 1
- ⏱
- 10 min
Ingredients
- Canned tuna in water 120 g
- Chickpeas, cooked 120 g
- Cucumber 80 g
- Tomato 100 g
- Onion 20 g
- Romaine lettuce 50 g
- Olive oil 7 g
- Lemon 15 g
- Salt and pepper to taste (not counted)
- Fresh herbs to taste (not counted)
Method
- 1Drain the tuna and rinse the chickpeas.
- 2Chop the lettuce, dice the cucumber and tomato, and thinly slice the onion.
- 3Mix the olive oil, lemon juice, salt, pepper and herbs.
- 4Toss everything together and serve right away, or pack the dressing separately.
Nutrition per serving
| Calories (kcal) | 413 |
|---|---|
| Protein (g) | 36.4 |
| Carbohydrates (g) | 44.6 |
| Fat (g) | 11.8 |
| Fiber (g) | 12.5 |
Where the calories come from
- Protein
- 33%
- Carbs
- 42%
- Fat
- 25%
Calculated from USDA FoodData Central values for each ingredient at the weights listed. Seasonings are not counted. Real values vary with brands and cooking.
See each ingredient in the calorie table →More recipes
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