Simple rice dinner bowls with tuna and Mediterranean chickpea, cucumber and tomato salad. use already cooked brown rice or work ahead by cooking the brown rice (or grain of your choice) according to package instructions 1 to 2 days in advance. You can also prepare the salad and ladolemono dressing (just keep the dressing separately in the fridge in a tightly-closed mason jar).
Make the cucumber, tomato, and chickpea salad. In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, shallots, and parsley. Season with kosher salt and black pepper and drizzle with about ¼ cup of the ladolemono dressing. Toss to combine and adjust seasoning.
Assemble the tuna bowls. Divide the brown rice, salad, and tuna fillets among 4 serving bowls. Top everything with a bit of the ladolemono dressing. Taste and adjust seasoning. If you like, finish with feta cheese.
You can make the ladolemono dressing ahead of time and keep it in the fridge in a tightly closed mason jars. It will keep well for 1 to 2 weeks, if stored properly.
Meal-Prep Tip: if you want to prepare these tuna rice bowls for your lunches, hold the dressing and do not add the tuna until later. Assemble the brown rice and salad in meal-prep containers and cover and refrigerate. Add the tuna and dressing the next day when you are ready for lunch.
Variations: You can swap the rice for another grain of your choice like farro or barley (both wonderful Mediterranean grains). You can also replace the salad with another Mediterranean salad of your choice, just make more of the dressing to use for the tuna and rice as well.
Nutrition estimate does not include the ladolemono dressing. You can view the nutrition estimate for the dressing here.
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