Middle Eastern · Lunch
Tuna and Chickpea Salad
A chilled Middle Eastern salad pairing seared fresh tuna with chickpeas, tossed in olive oil, lemon juice, cumin, and parsley. Cucumber, tomato, red onion, and black olives add crunch and brightness, finished with crumbled feta for a light, protein-forward lunch plate.
$7
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
479Calories
45.2gProtein
24.6gFat
24.3gCarbs
5.8gSugar
7.9gFiber
901mgSodium
92mgChol
6.2gSat Fat
1180mgPotassium
210mgCalcium
3.8mgIron
4.2mcgVitamin B12
16.5mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
mediterranean
quick-lunch
gluten-free
Instructions
1
Prep
Pat the tuna steak dry with paper towel and season both sides with salt and black pepper.
2
Sear
Heat 0.5 tbsp olive oil in a skillet over medium-high heat. Sear the tuna 90 seconds per side until golden outside and pink inside.
3
Toss
Combine chickpeas, cucumber, tomato, red onion, olives, and parsley in a bowl. Whisk remaining olive oil, lemon juice, cumin, and salt in a small bowl until emulsified. Pour dressing over mixture and toss gently.
4
Plate
Slice seared tuna into 0.5-inch strips. Mound salad on a plate, fan tuna slices on top, and scatter crumbled feta over surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g fresh tuna steak
- 220g220g cooked chickpeas
- 120g120g cucumber
- 100g100g tomato
- 4 tbsp4 tbsp red onion
- 56g56g feta cheese
- 1212 black olives, pitted
- 4 tbsp4 tbsp fresh parsley
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
