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Mediterranean · Lunch
Tuna & chickpea salad
A hearty lunch with lemon and crisp cucumber.
Your dinner readiness
Bowl, knife and board · listed total 10 minutes. Prep/cook splits and beginner timings are not measured yet.
Editorial recipe · not independently kitchen-tested · original illustration. A checklist is not a food-safety certification.
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Ingredients
Estimated calories · Whole recipe
≈ 150 g129 kcal · Protein: 29.2 g · Carbohydrates: 0 g · Fat: 1.4 g
≈ 250 g410 kcal · Protein: 22.2 g · Carbohydrates: 68.6 g · Fat: 6.5 g
≈ 150 g23 kcal · Protein: 1 g · Carbohydrates: 5.4 g · Fat: 0.2 g
≈ 24 g5 kcal · Protein: 0.1 g · Carbohydrates: 1.7 g · Fat: 0.1 g
≈ 13.5 g119 kcal · Protein: 0 g · Carbohydrates: 0 g · Fat: 13.5 g
≈ 0.3 g1 kcal · Protein: 0 g · Carbohydrates: 0.2 g · Fat: 0 g
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Make it your own
Before you start
Drain the tuna and chickpeas thoroughly before adding the dressing.
Make it your own
Use cooked white beans instead of chickpeas, at the same drained weight.
Expected result
White beans give a softer salad. Fold gently to retain pieces of tuna and beans.
Your cooking memory
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Open your cooking memories →Original starter recipe, not kitchen-tested. Dietary labels describe the listed ingredients. Check packaged ingredients, cheese rennet and preparation for your needs.