Chickpea and Tuna Protein Salad

Cold chickpea and tuna salad with crunchy vegetables and a lemon dressing. High in protein, fresh and satisfying — ready in minutes.

Ingredients

• 1½ cup cooked chickpeas
• 1 can tuna in water
• 1 piece cucumber
• ¾ cup cherry tomatoes
• 1 piece red onion
• fresh parsley, al gusto
• 1½ tablespoons olive oil
• 1 lemon lemon
• salt and pepper, al gusto

Directions

1. Drain and rinse chickpeas until the water runs clear. Drain tuna perfectly to remove all liquid.
2. Cut cucumber into 1 cm cubes. Halve the cherry tomatoes.
3. Finely chop the red onion. Chop the fresh parsley.
4. In a large bowl, mix chickpeas, flaked tuna, cucumber, cherry tomatoes, and onion.
5. Add the juice of 2 lemons and 3 tablespoons of extra virgin olive oil. Season with salt and pepper to taste.
6. Stir in the chopped parsley and mix well. Serve immediately or refrigerate to consume in the coming days.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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