Lunch · Recipe #072
Mediterranean Tuna Protein Bowl
The lunch that makes everyone at the table look at their sad sandwich. Tuna, chickpeas, crunchy vegetables, olives and feta with a lemon dressing. It packs perfectly and actually tastes better a few hours later.
- Protein
- 35 g
- Appliance
- No-Cook
- Time
- 10 min
- Serves
- 1
- Keeps
- 1 day
- Cost
- $
- Heat
- Mild
- Diet
- GF
Steps
- 1
Mix the olive oil, lemon, oregano, salt and pepper in the bottom of a container.
- 2
Add the chickpeas and tuna.
- 3
Layer the tomatoes, cucumber, onion, olives and feta.
- 4
Put the spinach on top and seal.
- 5
Shake or dump into a bowl when you're ready to eat.
Lazy tip
Pack it dressing first and greens last. The greens stay crisp until lunch. Save the rest of the chickpeas for #083.
Two Remixes
Italian Bowl
Swap chickpeas for white beans and add roasted red peppers.
Egg Bowl
Add a sliced store-bought hard-boiled egg.
From the book
This is recipe #072 of 365.
The rest are in Barely Cooking, with four weekly meal plans, the $30 kit and a protein cheat sheet.
What you'll use
Meal Prep and Storage
Glass meal-prep containers
Microwave-safe, don't stain, stack in a mini fridge.
See options on AmazonWide-mouth mason jars (16 to 24 oz)
For overnight oats (#027) and mason jar ramen (#202).
See options on AmazonSqueeze bottles
The book's Squeeze-Bottle Hack. Every sauce drizzles better.
See options on AmazonMore lunch
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