Ultimate Protein Packed Tuna Garbanzo Bean Salad Power Lunch Bowl
This protein-packed tuna and garbanzo bean salad combines lean tuna, fiber-rich chickpeas, crisp vegetables, and a zesty lemon olive oil dressing for a balanced and energizing lunch bowl.
Ingredients
2 cans (5 ounces / 142 g each) tuna in water, drained
1 can (15 ounces / 425 g) garbanzo beans, drained and rinsed
1 cup (150 g) cherry tomatoes, halved
1 cup (150 g) diced cucumber
1/2 cup (75 g) diced red onion
1/4 cup (15 g) chopped fresh parsley
1/4 cup (40 g) crumbled feta cheese (optional)
1/4 teaspoon (1 g) black pepper
3 tablespoons (45 ml) extra virgin olive oil
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon (5 g) Dijon mustard
1 clove garlic, minced
1/4 teaspoon (1 g) salt
1/4 teaspoon (1 g) dried oregano
Instructions
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Combine drained tuna and garbanzo beans in a large bowl.
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Add tomatoes, cucumber, red onion, and parsley.
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Whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and oregano.
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Pour dressing over salad and toss gently.
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Fold in feta if using and chill before serving.
Notes
Drain ingredients thoroughly for best texture.
Add avocado fresh before serving if desired.
Store refrigerated for up to 3 days.