Intermittent Fasting Lunch Recipes

Mediterranean Chickpea Salad with Tuna

Mediterranean Chickpea Salad with Tuna

Servings: 1


  • 1/2 cup cooked chickpeas, drained and rinsed (approx. 100g)
  • 1 small can of tuna in water, drained (approx. 85g)
  • 1/2 cup cherry tomatoes, halved (approx. 75g)
  • 1/4 cup cucumber, diced (approx. 30g)
  • 1/4 cup red onion, thinly sliced (approx. 25g)
  • 2 cups mixed salad greens (approx. 60g)
  • 1 tablespoon extra virgin olive oil (approx. 14g)
  • 2 tablespoons lemon juice (approx. 30g)
  • Salt and pepper, to taste


  1. In a large salad bowl, combine chickpeas, tuna, cherry tomatoes, cucumber, red onion, and mixed salad greens.
  2. In a small bowl, whisk together extra virgin olive oil and lemon juice. Season with salt and pepper to taste.
  3. Pour the dressing over the salad and toss well to combine.
  4. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

Nutrition Information (approximate):

  • Calories: 475
  • Carbs: 35g
  • Protein: 37g
  • Fats: 21g