
1. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
2 2. Assemble the bowls: Divide spinach or arugula between two bowls. Top with chickpeas, tuna, cherry tomatoes, cucumber, red onion, and avocado (if using).
3 
3. Drizzle & serve: Pour the dressing over the bowls just before serving. Garnish with parsley or a sprinkle of chili flakes, if desired. Serve with lemon wedges.
Servings 2
- Amount Per Serving
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 35mg12%
- Sodium 440mg19%
- Potassium 650mg19%
- Total Carbohydrate 26g9%
- Dietary Fiber 9g36%
- Sugars 4g
- Protein 28g57%
- Calcium 80 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
📦 Storage Notes:
Store leftovers in an airtight container in the fridge for up to 2 days. For best texture, keep dressing separate until ready to serve.
Keywords:
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