Chickpea and tuna Buddha bowl

Method

1. Drain and rinse the chickpeas.
2. Dice the avocado and tomato and slice the onion thinly.
3. Arrange the chickpeas, avocado, tomato, sweetcorn, drained tuna and goat’s cheese in a bowl.
4. Dress with homemade mayonnaise, oil and salt, a vinaigrette or a yoghurt sauce.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 380 g	100 g	% IR*	Share
Energy	505 kcal	133 kcal	25 %
Fat	28 g	7.4 g	40 %
of which saturates	10 g	2.6 g	50 %
Carbohydrate	38 g	10 g	15 %
of which sugars	11 g	2.9 g	12 %
Fibre	12 g	3.2 g	—
Protein	29 g	7.6 g	58 %
Salt	1.7 g	0.4 g	28 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• 1/3 jar of cooked chickpeas: 100 g per serving
• Onion strips, to taste: 40 g per serving
• Aliño: 5 g de aceite por ración

Photos