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Tuna & Chickpea Herb Salad

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Tuna & Chickpea Herb Salad

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

324calories
53.0g protein
19.9g carbs
3.2g fat

Sodium: 148 mg (generic estimate; verify labels)

1/4 batch, without lettuce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

Cooking instructions

1. Drain tuna and chickpeas thoroughly, rinse chickpeas and flake tuna. 2. Dice vegetables and pat them dry. Mix yogurt, lemon, herbs and spices into a dressing. 3. Fold everything together; weigh the finished batch and divide into four equal portions. Pack lettuce separately if desired; lettuce is optional and excluded from nutrition. 4. Refrigerate promptly at 40 F or below. Use within 3 days; keep chilled until serving. Do not freeze for best texture.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Fish. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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